Truffled Gnocchi With Peas And Chanterelles

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1 lb. russet potatoes (about 2), unpeeled

1 1/4 cup flour, plus more for dusting

3/4 tsp. kosher salt

1 tbsp. truffle oil

1 egg, beaten

2 cups heavy cream

3/4 cup peas, fresh or frozen

2 tsp. finely chopped fresh thyme

Kosher salt and freshly ground black pepper,

to taste

1 tbsp. finely chopped chives

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