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1
Preheat the oven to 375.
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2
Bake the potatoes for about 45 minutes, or until soft.
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3
Let cool slightly, then peel and pass them through a ricer or coarse sieve into a bowl.
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4
Stir in the cream, egg yolks, Parmesan, nutmeg, thyme, salt and pepper.
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5
Stir in the flour to make a soft, slightly sticky dough.
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6
Shape into a ball, wrap in plastic and refrigerate for at least 1 hour or overnight.
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7
Divide the dough into 3 pieces.
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8
On a lightly floured surface, roll each piece of the dough into a 16-inch-long rope, about 1/2 inch wide.
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9
Cut crosswise into 3/4 -inch pieces.
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10
Lightly dust with flour and roll each piece down the back of a fork with your thumb to make long grooves on the gnocchi.
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11
Spread the gnocchi on a floured baking sheet.
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12
Refrigerate until chilled, about 2 hours.
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13
Cook the gnocchi in 2 batches in a saucepan of boiling salted water until they float to the surface, about 2 minutes.
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14
Transfer them to a bowl of ice water, then to paper towels.
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15
In a bowl, season the sherry vinegar with salt and pepper.
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16
Whisk in the truffle and olive oils.
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17
Preheat the oven to 500.
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18
In a nonreactive skillet, cook the pancetta over moderately high heat, stirring, until crisp and browned.
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19
Transfer to a plate and discard the fat.
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20
Add the butter to the skillet, and when it is golden, add the gnocchi.
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21
Cook until they brown around the edges, about 3 minutes.
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22
Put the skillet in the oven and roast for about 5 minutes, stirring often, until browned all over.
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23
Add to the pancetta.
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24
Add the shallot to the skillet and saute until lightly browned.
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25
Add the garlic and thyme and cook for 1 minute.
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26
Stir in the gnocchi, pancetta and the sherry vinaigrette and season with salt and pepper.
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27
In a large bowl, toss the frisee with the gnocchi mixture and then with the dressing.
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28
Mound the salad on 8 plates.
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29
Garnish with the Parmesan shavings and chives and serve.
