Four Way Parmesan Gnocchi

Ingredients

• For the Parmesan brodo:
• 7 cups water
• 1 cup Parmesan rinds
• 1 garlic clove
• 1 tablespoon olive oil
• 3 thick-cut slices bacon (preferably Applewood), cubed
• 1 small shallot, chopped
• 2 tablespoons unsalted, cultured butter
• 2 1/2 tablespoons coarse grey sea salt (or regular sea salt)
• For the Potato Parmesan Gnocchi:
• 4 Russet potatoes
• 2 cups fresh shaved Parmesan, or more to taste
• Salt, as needed
• 2 cups organic Einkorn or all-purpose flour, or more as needed
• 1 egg, beaten
• 1 teaspoon Himalayan sea salt (or regular sea salt)
• 1/2 tablespoon fresh chopped sage
• Truffle oil, to serve (optional)

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