• Preheat the oven to 400°F.

Prepare the Potatoes and Garlic

• Wash the potatoes, then pierce several times with a fork. Brush with coconut oil and space them out on a foil lined baking sheet.
• Remove most of the peel from the garlic bulb then slice ¼-inch off the top. Place into the center of a small square of foil. Drizzle with coconut oil and sprinkle with a pinch of sea salt. Wrap the foil around the garlic and place onto the baking sheet with the potatoes.
• Add to the center rack of the oven and bake for 1 hour.
• Cut the potatoes in half and place into the refrigerator to cool for 20 minutes

Make the Sauce

• Meanwhile, prepare sauce. Heat a deep skillet over medium heat. Add a splash of coconut oil.
• Once hot, add the diced shallot. Sauté for 5 minutes.
• Gently squeeze garlic out of the bulb and into the pan. Add butter, oregano, thyme, and a pinch of salt and pepper. Sauté 2 minutes.
• Next, pour in the white wine. Lower the heat to a simmer. Cook for 10 minutes.

Prepare the Gnocchi

• Slide the peels off the potatoes and discard the skin. Cut potatoes into chunks and add to a large mixing bowl. Mash completely with a masher, potato ricer or fork.
• Next, combine potatoes with the ricotta, egg, parmesan cheese, truffle salt, oregano, and thyme. Add the flour gradually and mix gently until a soft dough forms that can be handled and shaped. Add a little more flour only if needed.
Cook one small piece of gnocchi before shaping the whole batch. If it falls apart in the water, adjust the dough with a little more flour before continuing.
• Dust a wooden cutting board with flour.

Cook the Gnocchi

• Once dough is thoroughly mixed, place onto the cutting board. Form into a ball.
• Divide the dough into 4 sections. Roll each into a smaller ball.
• Place dough into the refrigerator as you work. The dough is easier to work with when it is slightly chilled.
• Working one dough ball at a time, roll each ball into a 1-inch thick log.
• Cut into 1-inch pieces. If you want ridges, roll the dough over the tines of a fork. (An optional step that makes gnocchi look pretty).
• Bring a large pot of salted water to a gentle boil.
• Add the gnocchi in batches and cook for about 2 to 4 minutes, until they float to the surface. Let them cook for another 30 to 60 seconds, then remove with a slotted spoon or strainer.

Assemble the Dish

• Add to the skillet and toss with the sauce.
• Serve immediately, garnished with fresh thyme and parmesan.