Make potatoes, peel off. Then spread through a sieve.
Knead the still hot potato mixture with olive oil, eggs, salt and flour to a soft dough. Leave to stand for half an hour.
In the meantime, cook the sauce. Sauté shallot cubes in butter until translucent. Grate truffle with a grater. Add to the shallots form. Pour in veal stock, reduce by half. Add whipping cream, cook for several minutes. Whisk heartily with a hand mixer. Season to taste with sea salt and freshly ground pepper.
Make small balls of potato dough, then shape into gnocchi (about 3 cm in size). Fill water in a large saucepan (2/3), season with salt and let it boil. Then remove from the heat, carefully slide in shaped earth apple gnocchi.
Cook at low temperature (water must not make more) until they rise to the surface. Remove with a slotted spoon, drain well, divide evenly among plates.
Just before serving, dress the sauce with iced pieces of truffle butter. Then pour over the gnocchi form. Finally sprinkle with Parmesan cheese and pepper.
Drinking suggestions: Gattinara
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