A Season of Change: Truffled Gnocchi - Turntable Kitchen

Ingredients

• 2 large, unpeeled russet potatoes
• 1 1⁄4 cup of all-purpose flour
• 3⁄4 teaspoon of kosher salt
• 1 tablespoon of truffle oil
• 1 large egg, lightly beaten
• 2 cups of chanterelles, chopped roughly
• 1 tablespoon of flat-leaf parsley, chopped finely
• salt and ground pepper
• extra virgin olive oil
• 2 cloves of garlic, thinly sliced
• 1 shallot, minced
• Parmesan cheese, to serve