Family Tested & Approved
Cook the potatoes and put them in a ricer.
work the egg and the yolks into the potatoes with a wooden spoon and knead in enough flour so that the dough is not sticky.
season with salt and pepper and the truffle oil.
Divide the mixture into 2 parts. roll each part into a long cigar shape about 1/2 inch in diameter.
cut into 1/2 inch pieces and delicately pinch the pieces in the middle.
shortly before serving poach in boiling salted water until they float about 4 to 5 minutes.
remove with a slotted spoon. Saute until they are golden. Serve with pesto sauce or your favorite sauce.