John Besh's Gnocchi, Crab, and Truffle

1. Stage

For the gnocchi: Place potatoes in a small oven-safe pot and add enough water to cover. Cook over high heat until fork tender, about 15 to 20 minutes. Drain potatoes. Return potatoes to pot and cook in 250 degrees F oven for an additional 15 minutes. Remove potatoes from pot and press through a potato ricer into a fine mesh drum sieve. Using a rubber spatula, pass all riced potatoes through sieve into a clean stainless steel mixing bowl. Add butter and egg yolks to warm potato purée and mix well. Fold flour, and 1 dash each of salt, pepper, and nutmeg into potato mixture until manageable dough is formed; more or less flour may be needed, depending upon moisture level of potatoes.

2. Stage

Separate a fist-size ball of dough from rest and gently roll out on a lightly floured surface until uniformly 3/4-inch thick. Cut into 3/4-inch lengths and roll each length into a ball. Working quickly, shape with a gnocchi board and drop into simmering salted water. Once gnocchi float and simmer 15 to 20 seconds, remove and transfer to ice bath. Once cold, remove and toss in olive oil to coat. Use that day or freeze.

3. Stage

For the sauce: In a saucepan over medium heat, sweat shallots in olive oil. Remove from heat and add vermouth. Return to stove and bring to boil. Add fish stock and return to boil. Add cream and simmer. Strain out shallots through a chinois. Clean pan, and then return strained liquid to cleaned pan. Add butter and gnocchi. Simmer until gnocchi are hot through and sauce is emulsified and fairly thick. Stir in crab and truffle oil, heating until crab is warm. Season to taste with salt.

4. Stage

Serve immediately in warm bowl. Finish with freshly shaved black truffle and shaved Parmesan cheese.