Bake potatoes: Heat your oven to 200 degrees Celsius. Bake the potatoes for 45 minutes to 1 hour, depending on size, until a thin knife can easily pierce through them.

Make gnocchi: Let the potatoes cool for 10 minutes after baking, then peel them with a knife or a peeler. Run the potatoes through a potato ricer or grate them on the large holes of a box grater. Cool them to lukewarm, about another 10 minutes. Add the egg and salt, mixing to combine. Add 1/2 cup flour, and mix to combine. Add the next 1/2 cup flour, mixing again. Add 1/4 cup flour, and see if this is enough to form a dough that does not easily stick to your hands. If not, add the last 1/4 cup of flour, 1 tablespoon at a time, until the dough is soft but only a little sticky, and able to hold its shape enough to be rolled into a rope. Knead the dough together briefly, gently, on a counter, just for a minute.

Divide the dough into quarters. Roll each piece into a long rope, about 3/4-inch thick. Cut each rope into 3/4-inch lengths. At this point, you can use a floured fork or a gnocchi board to give each piece the traditional ridges. (confession, I skip this part). Place the gnocchi on a parchment-lined tray.

Cook gnocchi: Place the gnocchi, a quarter-batch at a time, into a pot of boiling well-salted water. Cook the gnocchi until they float — about 2 minutes — then drain.

For the sauce: Heat the cream gently and slowly, add each cheese (grated/crumbled) and whisk gently and constantly to prevent it from becoming grainy.

Assemble dish: Add the cooked gnocchi to the cheese sauce and then spoon it into bowls. Garnish with a a few truffle shavings/a drizzle of truffle oil if desired and a big handful of fresh arugula/rocket. The pepperiness of the rocket cuts the richness of the cheese sauce perfectly.