Gnocchi in Mascarpone & Black Truffle Cream earthy and fragrant

1 Bring your liquid to a boil, broth or salted water, then at a boil pour in your gnocchi, when the boil resumes turn off your heat and cover.

2 In a thick-bottomed saucepan place your mascarpone and your cream, salt lightly, pepper and add your nutmeg powder, stir and heat gently.

3 Cut your truffle in 2, one part thinly sliced and kept in a little olive oil and the other in fine julienne which will be added to the Mascarpone cream.

4 Then drain your gnocchi and add them to your cream, coat them gently and heat them just a little.

5 Serve in beautiful hot shallow plates and sprinkle your truffle slices on top
a dish that turns out to be just a must when tasting it.