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FOR THE GNOCCHI:
1 lb. russet potatoes (about 2), unpeeled
1 1⁄4 cup flour, plus more for dusting
3⁄4 tsp. kosher salt
1 tbsp. truffle oil
1 egg, beaten
FOR THE SAUCE:
2 tbsp. extra-virgin olive oil
10 oz. mushrooms, preferably chanterelles,
roughly chopped
2 cups heavy cream
3⁄4 cup peas, fresh or frozen
2 tsp. finely chopped fresh thyme
Kosher salt and freshly ground black pepper,
to taste
1 tbsp. finely chopped chives
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