The secret to making these pillow-soft gnocchi is to knewad the dough as little as possible. If it's overworked, the gnocchi become gluey and tough.
For the Gnocchi
1 lb. russet potatoes (about 2) unpeeled
1 1/4 cup flour, plus more for dusting
3/4 tsp. kosher salt
1 tbsp. truffle oil
1 egg, beaten
For the Sauce
2 tbsp. extra-virgin olive oil
10 oz mushrooms, preferably chanterelles, roughly chopped
2 cups heavy cream
3/4 cup peas, fresh or frozen
2 tsp. finely chopped fresh thyme
Kosher salt and freshly ground black pepper, to taste
1 tbsp. finely chopped chives
Make the gnocchi: Boil potatoes in a 4-qt. saucepan of salted water until tender, about 20 minutes. Drain the potatoes; let cool slightly and peel. Work potatoes through a food mill or a potatoe ricer onto a lightly floured surface.
If, like me, you don't have a ricer or food mill, you can use a strainer. This takes FOREVER and will scuff up your knuckles. My next big purchase is a ricer. Believe it.
Sprinkle the flour and salt over the potatoes and mix together with your hands. Form a mound and create a well in the center; add truffle oil and egg. Gently knead dough until it just comes together, adding a little more flour if it begins to stick.
I love this Sur la Table scraper, that doubles as ruler for quick and accurate cutting.