Black Truffle Gnocchi

Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain gnocchi, and reserve and set aside 1/4 cup cooking water.

Bring shallots and wine to a boil in a large saute pan. Reduce heat slightly and simmer until reduced by half, 5 to 7 minutes. Add butter and cook until melted. Stir in truffle oil until well distributed. Add reserved cooking water, gnocchi, and Grada Padano cheese; toss until evenly covered and cook over medium-low heat until heated through and cheese has melted. Add pepper and truffle salt; toss well.

Transfer to a large serving bowl. Top with shaved truffles and remaining cheese and season with black sea salt and pepper.