Pan-Seared Potato Gnocchi with Buerre Noissette, Black Summer Truffle, and Manderone Provolone | Jam

Ingredients

• 2 cups Kosher salt
• 1 1/2 pounds russet Potatoes (about 5 small or 3 to 4 large potatoes)
• 1/3 cup all purpose flour, plus more for dusting
• 1 large egg, lightly beaten
• Piping bag fitted with a smooth pastry tip (or large ziplock bag)
• Metal or plastic bench scraper (or large plastic spatula)
• Food mill or fine meshed sieve
• 3 tablespoons olive oil
• 1 shallot, finely chopped
• 4 tablespoons unsalted butter
• 4 ounces Mandarone Aged Provolone (or other hard, aged cheese for grating)
• 1 black summer truffle (or 2 tablespoons of white or black truffle oil)
• 1 tablespoon chopped parsley
• 1/2 teaspoon kosher salt
• Pinch freshly ground black pepper