Gnocchi alla Norcina | Idaho Potato Commission

Ingredients

• 3 medium Idaho<strong>®</strong> Russet potatoes (about 9 ounces each)(70-count), unpeeled
• 1 tablespoon salt, divided<span class="Apple-converted-space"> </span>
• 1 large egg
• 1/2 teaspoon sea salt
• 1/2 teaspoon freshly ground white pepper
• 1 pinch freshly grated nutmeg
• 1/2-1 cup all-purpose flour
• 1 teaspoon olive oil
• 1 ounce extra-virgin olive oil<span class="Apple-converted-space"> </span>
• 1 teaspoon garlic, finely chopped<span class="Apple-converted-space"> </span>
• 1 ounce unsalted butter
• 10 ounces frozen porcini mushrooms or 1 pound fresh porcini mushrooms, sliced (or substitute champignon, crimini, shiitake or portobellos)
• 1 tablespoon parsley, chopped, divided<span class="Apple-converted-space"> </span>
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup Trebbiano cooking wine or other dry white wine
• 12 ounces heavy cream
• 2 ounces Grana Padano cheese, grated
• 1/4 cup black truffle carpaccio in oil, plus 12 slices for garnish
• 2 teaspoons black truffle oil (optional)