Gnocci and Truffles

4 eggs
16 ounces potato gnocchi
About 1 cup water
About 1½ tablespoons olive oil
1-1½ tablespoon unsalted butter
salt and black pepper to taste
6-8 chopped green onions
A large dollop of sour cream
freshly grated Reggiano
a drizzle of truffle oil

First, lightly season and beat the eggs in a bowl and reserve. Heat oil and butter in a non-stick skillet until the butter just melts and add the gnocchi. Give them a toss and add the water. Simmer for a moment and cover and cook for about 3 minutes. The gnocci ought to be fairly fluffy and soft and there should only be a bit of water left.

Throw in the green onions and give them a toss. Cook it all over medium heat, uncovered a few minutes, just until most of the moisture is gone and the gnocci are just barely beginning to brown. 

Add the eggs and stir often for just a minute or less. Just enough for the eggs to start to set up. The eggs should be very loose but not quite runny. Turn off the heat and quickly shave truffle over the gnocci. Quickly add the sour cream and mixe it in to stop the cooking. If in doubt, add the sour cream first, then shave the truffle in.

Place the gnocci and eggs on a bed of bibb lettuce on each plate. Shave a bit more truffle on top, grate the Reggiano parmesan over the top, and drizzle a bit of truffle oil (optional).

Serve with a nice Italian Rosso or Barbera d'Asti