Directions

1. Preheat the oven to 375�F.

2. Pierce the skins of the potatoes and bake for 45 min or until fork tender. Allow to cool.

3. Peel and rice (or grate) the cooked potatoes.

4. Transfer the riced potatoes to a smooth work surface and sprinkle with Summer Black Truffle Salt and 1/2 of the flour.

5. Lightly dust the work surface with flour as needed. Add egg and gently knead until the dough just comes together. Continue adding flour until the dough is smooth, not sticky. Do not overwork.

6. Split the dough into 3 balls. Roll each into a 1-inch thick rope, then slice into 3/4-inch pieces until all the dough is used.

7. Place the gnocchi on a lightly floured baking sheet and refrigerate until ready to cook.

8. Start by heating butter over medium heat. Add shallots and cook until translucent. Add dry white wine and simmer until reduced by half. Pour in heavy cream and cook until the sauce thickens enough to coat the back of a spoon.

9. Reduce heat to low and stir in the Parmesan and the Summer Black Truffle Salt. Taste and add more salt, if needed.

10. Bring a pot of water to a boil for the gnocchi. Reduce heat to medium and cook the gnocchi in batches, simmering until they rise to the surface (3-5 min). Remove them from the water with a slotted spoon.

11. Stir the cooked gnocchi into the warm sauce and serve.