Instructions

Preheat the oven to 400 degrees F

Bake the potatoes in their skins for 1–1¼ hours until soft (or, if you prefer, peel and boil until soft). Peel off the skins and mash until smooth – a potato ricer works best here. Mix in the ricotta and flour. Make a well in the middle, add the egg yolk and begin to combine the mixture with floured hands. Work in the parmesan and truffle and keep going until a smooth dough has formed. (Don't overwork it.)

Cut the dough in half and shape each piece into a long cigar shape about 1.5cm round. Using the back of a floured table knife, cut each length of dough into 2cm pieces. Roll each piece over a gnocchi board, using your thumb to press and roll.

Fry in butter or olive oil until golden brown, 1 - 2 minutes on each side.