Truffled Gnocchi with Peas and Chanterelles | Saveur

Ingredients

• 1 lb. russet potatoes (about 2), unpeeled
• 1 ¹⁄₄ cups flour, plus more for dusting
• ³⁄₄ tsp. kosher salt
• 1 tbsp. truffle oil
• 1 egg, beaten
• 2 tbsp. extra-virgin olive oil
• 10 oz. mushrooms, preferably chanterelles, roughly chopped
• 2 cups heavy cream
• ³⁄₄ cup peas, fresh or frozen
• 2 tsp. finely chopped fresh thyme
• Kosher salt and freshly ground black pepper, to taste
• 1 tbsp. finely chopped chives