Directions:

1. In a medium sauté pan, heat oil until medium hot.
2. Sauté mushrooms for a few minutes until well cooked, season with salt and pepper.
3. Add gnocchi to pan and sauté with mushrooms until slightly colored and mixed together. Add ramps, truffle butter, shallot butter and sauté together for a min or two. Ensure season at this point with truffle salt, black pepper, add chicken broth.
4. Finish with goat cheese, chives and adjust seasoning if needed.
5. Plate in bowl and garnish with Parmesan cheese, and edible flowers.

1. Bring water and butter to a boil.
2. Add flour ALL AT ONCE.
3. Stir and let cook for about 30 seconds, remove from heat.
4. Take mixture to large stand mixer.
5. Add to bowl with paddle.
6. Let cool until steam has been, released, add eggs one at a time.
7. Add remaining ingredients.
8. Place in piping bags, then chill slightly.
9. In simmering/salted rolling water, pipe gnocchis.
10. Remove when floating.
11. Dry on a plate or baking pan, and reserve for future use