Preheat the oven to 400 degrees F. Wash the potatoes thoroughly and dry. Place the potatoes on a parchment-lined baking tray. Pierce several times with a fork, and bake in the centre of the oven for 50 to 60 minutes, or until soft in the center.

Once cooked, remove the potatoes from the oven and let cool slightly. While they are still warm, remove the flesh of the potatoes and place into a ricer. Rice the potatoes in an even layer onto a clean work surface. Compost the skin and repeat for the other potato.

Crack the egg into a bowl and add the salt. Beat with a fork until thoroughly combined. Pour the egg evenly over the potatoes, then mix until combined using a fork.

Sprinkle the flour over the potatoes and mix until the dough comes together into a smooth ball. If the dough is too sticky, add more flour 1/4 cup at a time. Do not overwork the dough.

Cut the dough into quarters. Working with one piece at a time, roll the dough out to form a long snake-like shape that is roughly 2 centimeters thick. Using a sharp, floured knife, cut the long piece of dough into pieces roughly 2 centimeters in width.

You can boil the gnocchi as is, or you can add ridges to the gnocchi. To add ridges, you can use the back of a fork or a gnocchi board. If you are using a fork, flour the fork and roll the gnocchi down the fork, pressing the dough into the tines of the fork. Similarly with a gnocchi board, roll the gnocchi down the board, pressing lightly to create the imprint of the ridges.

Repeat this process for the remaining gnocchi. As you make them, place them on a lightly floured parchment-lined baking tray. Set aside until the truffle cream sauce is ready.

To make the truffle cream sauce, add the olive oil to a medium sized pan. Once hot, add the garlic and saute for 2 to 3 minutes, or until the garlic is light brown and fragrant. Add the cream to the pan and bring to a simmer. Once simmering, remove the garlic clove and continue to simmer the cream until thickened and reduced, about 5 minutes. Once thickened, remove from the heat and add the grated Parmigiano Reggiano cheese and the truffle oil. Reduce the heat to low to keep warm

To cook the gnocchi, bring a large pot of water to a boil. Add sea salt to season the water. Once at a rolling boil, add the gnocchi and stir to ensure they do not stick together. Cook for 2 to 3 minutes, or until the gnocchi floats to the top. Once the gnocchi begins to float, continue cooking for another 30 seconds to a minute.

Remove the gnocchi from the pot using a slotted spoon and transfer to the truffle cream sauce. Stir to coat all the gnocchi in the sauce, then divide evenly amongst two serving plates. Garnish with extra grated Parmigiano Reggiano cheese, a sprinkle of ground black pepper, and a drizzle of truffle oil. Serve immediately and enjoy!