Set up your Egg for a direct cook at 200°C with your cast iron plancha or a cast iron skillet.
Drop the gnocchi in boiling water and cook for 1 minute - they need to soften very slightly. Drain. We did this step, indoors on the hob, in advance. Run under cold water to cool them.
Put the pre-cooked gnocchi into a bowl. Pour over a glug of olive oil, toss the gnocchi and then add some salt and pepper to season.
Thread the gnocchi on to cocktail sticks - 4 to 5 gnocchi per stick.
Cook for about 15 minutes, turn from time to time, until they start to brown and look crispy.
Remove from the Egg and sprinkle with grated parmesan cheese and truffle oil.
Beware - they won't last long as they're so moorish!
