Gnocchi with Fried Sage and Truffle | Idaho Potato Commission

Ingredients

• 6 Idaho® Russet potatoes
• 1 cup all-purpose flour, plus more as needed
• 1 cup Parmesan cheese, grated, plus more as needed
• pinch of nutmeg, ground
• Parmesan Cream Sauce (see below)
• 10 to 15 sage leaves, fried in butter, drained
• truffle oil, to taste
• 1 shallot, minced
• 2 cloves garlic, minced
• 4 tablespoons olive oil
• 1 quart heavy cream
• 1 cup Parmesan cheese, grated
• Kosher salt and black pepper, to taste