Gnocchi with Mushrooms and Peas

For the gnocchi:

three small potatoes, riced
one cup flour
one egg
drizzle truffle oil
salt

For the sauce:

eight ounce package mushrooms, coarsely chopped
half an onion
3/4 cup peas
butter
dollop of sour cream
drizzle of truffle oil
salt and pepper

Rice the potatoes onto a floured surface. Dust flour over the potatoes. Make a well for the egg, salt, and truffle oil, and knead until just combined. (Overmixing makes tough dough.) Roll dough into ropes and cut into inch shapes. Make into gnocchi shapes with a fork and set aside on floured pan. Gnocci cooks in about two or three minutes.

Cook mushrooms in very hot olive oil. Set aside when cooked, and reduce heat to medium. Sautee the onion until well softened, then add back the mushrooms. Add peas, butter, cooked gnocchi, truffle oil. When sauce comes together a bit, turn off heat and add the cream.

This was my adaptation of this recipe:

http://www.saveur.com/article/Recipes/Truffled-Gnocchi-with-Peas-and-Chanterelles