1. Boil the potatoes in salted water for 20 minutes. Let them cool for 10 minutes and then peel them.

2. Mash the potatoes and add salt, pepper, parmesan cheese and nutmeg. Add flour and the egg. Mix everything together. Knead the dough.

3. Sprinkle flour on the gnocchi dough and cut it into squares. Roll the squares into thin cylinders. Cut the thin cylinders into finger-wide pieces. Take a cheese grater and roll the gnocchi along it.

4. Pour the olive oil in a saute pan and add the shallots. Let them cook for a bit and then add sausage and peas. Season with salt and pepper. Add the white wine and let it reduce.

5. Add heavy cream and reduce the sauce by half. Add the gorgonzola cheese and let the sauce reduce for 2 more minutes.

6. Cook the gnocchi in a pot of boiling water. When the gnocchi rise to the service, they are finished cooking.

7. Scoop the gnocchi out of the water and into the sauce. Add truffle butter and parmesan cheese and mix everything together.