Gnocchi Cacio e Pepe with truffles – The Secret Sanctum

Ingredients

• Dried summer truffle slices
• 2 pounds (about 4 large) russet potatoes, boiled
• 1 1/2 to 2 cups all-purpose flour
• 1 teaspoon salt
• 1 large egg, beaten (optional, but it helps bind the dough)
• 1 cup finely grated Pecorino Romano cheese
• 2 teaspoons freshly ground black pepper
• 4 tablespoons extra virgin olive oil
• Salt, to taste
• Reserved pasta cooking water