Roast chicken with truffled gnocchi and sage butter recipe

INGREDIENTS

• 1 butter mixed with 3 chopped sage leaves
• tbsp x 2kg organic chicken
• 1 sea salt and freshly ground black pepper
• 1 cavolo nero, or other seasonal cabbage, shredded
• pinch unsalted butter
• 100 handful of sage leaves
• g –2 tsp truffle-infused olive oil
• 30 evenly sized floury potatoes, baked and still hot
• g Italian ‘00’ flour, plus extra for dusting
• 1 fine sea salt
• 1 Parmesan, finely grated, plus extra for serving
• 250 white truffle paste or white truffle oil
• g egg yolk, lightly beaten