Bring a pot of salted water to a boil.

Add 300 g gnocchi to the boiling water.

Cook until the gnocchi float to the surface, about 2–3 min.

Remove the gnocchi with a slotted spoon.

In a saucepan, warm 200 g cream over low heat.

Add 1 tbsp butter while stirring, until melted.

Add a drizzle of truffle oil while stirring to emulsify.

Cut black truffle pieces and add them to the cream.

Add salt and pepper to taste.

Add a pinch of nutmeg.

Stir until the sauce is warm and the ingredients are well combined.

Add the cooked gnocchi to the truffle cream sauce.

Gently stir to coat the gnocchi evenly with the sauce.

Cook for 1 min to allow the gnocchi to absorb some of the sauce.

Divide the truffle gnocchi between two serving plates.