Roast chicken with truffled gnocchi and sage butter recipe

Ingredients

• 1 tbsp butter mixed with 3 chopped sage leaves
• 1 x 2kg organic chicken
• 1 pinch sea salt and freshly ground black pepper
• 100 g cavolo nero, or other seasonal cabbage, shredded
• 250 g evenly sized floury potatoes, baked and still hot
• 50 g Italian ‘00’ flour, plus extra for dusting
• 1/4 tsp fine sea salt
• 25 g Parmesan, finely grated, plus extra for serving
• 1 tsp white truffle paste or white truffle oil
• 1 egg yolk, lightly beaten
• 30 g unsalted butter
• 1 handful of sage leaves
• 1 –2 tsp truffle-infused olive oil