- Boil the whole potato until it can be punctured easily with a pairing knife. Cut and remove the stem of the mush room ad the dry end. Cut in 1/4 inch rondel.
- In a non stick pan, Start with low heat. Cook the egg sunny side up.
- Using a paper towel and a towel, hold the hot potato, then peel using a spoon. Press on a ricer and strain in a tamis.
- In a bowl, add mashed potato, put the egg yolk in the centre. Season.
- Drizzle with flour. Knead in the bowl.
- Transfer to bench. Drizzle with flour. Knead.
- Cut in half.
- Roll in until elongated 1/2 inch in width.
- Using bench scraper, cut in 1/2 inch, to make it a square.
- Roll in gnocchi board. Put it in 1/4 hotel tray. Chill.
- Sauce: in a medium pan, on a medium high heat, add in olive oil, butter and render bacon.
- Add in garlic and mushroom. Season.
- Deglaze with stock. Add in heavy cream. Reduce.
- Add in truffle paste. Season.
- Add in cheese. Add in the cooked gnocchi.
- Transfer to plate. Garnish with sunny side up egg, cheese and parsley.
The Insured Traveler 
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