Potatoes à la Diétrich

Ingredients

• large Holland potatoes
• gnocchi (small)
• béchamel sauce
• Piedmont truffles

Instructions

1. Bake large Holland potatoes in the oven until tender. Cut each potato in half lengthwise and carefully hollow out the interior, leaving a thin shell. Reserve the scooped-out potato flesh.
2. Prepare small gnocchi bound together with a creamy béchamel sauce enriched with diced Piedmont truffle. Fill the hollowed potato shells with this gnocchi mixture.
3. Replace the reserved potato flesh on top to restore each potato to its original form. Arrange the stuffed potatoes on a baking sheet with the sealed side facing down. Bake in the oven for 20 minutes.
4. Dress on a folded napkin for service.