Yields 12 servings

Gnocchi

Ingredients
2.5 pound Yukon Gold Potatoes, peeled and quartered
5 each egg yolks
3.4 ounces butter
7 ounces all purpose flour
dash of salt
dash of white pepper
dash of fresh grated nutmeg

Procedure
Place the potatoes in a small pot covered with water. Cook over high heat until fork tender. Strain the potatoes from the water, add the potatoes back to the pot and place into a 250 degree Fahrenheit oven for an additional 15 minutes.

Remove the potatoes from the pot and press through a potato ricer into a fine mesh drum sieve. Using a rubber spatula pass all of the riced potatoes through the sieve into a clean stainless steel mixing bowl.

Add the butter and egg to the warm potato puree and mix well.

Fold the flour, salt, pepper and nutmeg into the potato mixture until a manageable dough is formed. (More or less flour may be needed, depending upon the moisture level of the potatoes.)

Using your palms, roll out the dough, a quarter batch at a time, into a long, thin cylinder about half a inch in diameter. Cut the cylinder with a floured knife at half-inch intervals and quickly roll the dough into balls. With your finger and thumb, roll each ball of dough across a floured wooden gnocchi paddle to achieve the correct size and shape.

Blanch in simmering salted water, a few at a time, until the gnocchi have come to the surface and cooked for an additional fifteen seconds.

Shock in ice water until cold and toss in olive oil to coat before storing in airtight plastic bags.

Crab and Truffle Sauce
Ingredients
12 ounces fish fumet
12 ounces heavy cream
12 ounces dry vermouth
1 pound butter, cubed
96 pieces gnocchi
1 pound jumbo lump crabmeat, picked for shells
2 ounces white truffle-infused oil
salt, as needed
4 ounces Parmigiano-Reggiano, peeled into shavings
12 each chervil pluches

Procedure
Combine fumet, cream, and vermouth in a small stockpot and reduce by two thirds.

Strain into a large saucepan and add butter and gnocchi, stirring over high heat until sauce reduces and begins to thicken. Add crabmeat and cook until heated through.

Remove from heat and drizzle in truffle oil till combined. Adjust seasoning as needed and spoon into warm bowls.

Garnish with shaved cheese and chervil.