Asparagus Gnocchi With Burnt Butter Pea & Truffle

850 g potatoes
1 bunch asparagus, roughly chopped
1 egg yolk
SIDS SALT & PEPPER to taste
1 cup flour
100 g butter
1 cup peas
1 large handful fresh wild rocket
¼ cup grated Romano cheese
Fresh black truffle, shaved

Place potatoes in their jackets into a large pot of cold salted water and then heat to boil for 40-50 minutes. While the potatoes are cooking, steam the asparagus for 6 minutes. Once cooked, purée the asparagus. You should have ¼ cup asparagus purée.
Drain the potatoes from the water and then peel them once they are cool enough to handle. (the peels should pull away easily) Pass the potatoes through a potato ricer or mash well with a potato masher and combine with the egg yolk, asparagus purée and season well with SIDS SALT & PEPPER. Start adding the flour a little at a time, mixing well until the flour is incorporated and a soft dough forms. Transfer to a bench once halfway through adding the flour and continue to add the flour, kneading as you do. The dough should not be tacky but should be pliable and soft. You may need a little less flour, or a little more flour depending on the potatoes. You want to add as much flour as the dough needs to get to the right consistency.
Roll the dough into a log and cut a 2 cm piece. Flour your bench top and roll the cut piece between your fingers to 18 mm. (it will look like a long snake) Cut into small pillow like portions (about 2 cm long) and roll the pieces in a little flour on the bench so the cut edges are coated. Then, using your index finger place a dent in each gnocchi and place on a lightly floured tray covered with baking paper. Repeat the process with the remaining dough.
Note: If you want to freeze the gnocchi for later, you can do that this step and then boil it straight from frozen when ready to cook.
To prepare the dish, heat a large heavy based saucepan over medium-high heat and also bring a large pot of salted water to the boil. Gently add the gnocchi to the salted boiling water and leave to cook. Wait until the gnocchi have gently risen to the surface one by one and then continue cooking for another 2 minutes.
Meanwhile, melt the butter in the frypan and cook until it starts to brown and begins smelling nutty. Add the peas and stir until cooked, then turn off the heat and set the pan aside. Using a hand sieve, carefully lift the gnocchi from the pot, draining it from the water thoroughly, and transfer to the frypan with the burnt butter. Add the rocket and Romano cheese and toss well to combine. Serve immediately with more grated Romano, SIDS SALT & PEPPER and shavings of fresh black truffle.(or porcini mushroom)