Pan-Fried Potato Gnocchi With Summer Vegetables & Truffle Dressing

In a bowl, combine the mustard, vinegar and verjuice.
Begin mixing while slowly adding the olive oil.
Slowing add the truffle oil, then season with sea salt and freshly ground black pepper.

Place the gnocchi for 2 minutes in salted boiling water, When the gnocchi begins to float Remove with a slotted spoon and strain to remove the excess water, Toss lightly in olive oil to prevent them from sticking together.
While the gnocchi is draining. Cook the corn cobs in a pot of salted boiling water for 10 minutes. Remove with a slotted spoon and refresh in iced water, keeping the pot of water simmering on the stove.
Pat the corn cobs dry and place on a chopping board. Using a sharp knife, slice off the kernels. Set aside in a bowl. add the zucchini to the pot of water and blanch for 20 seconds and set that aside.
Place a non-stick frying pan over medium heat. Drizzle the hot pan with olive oil and add the gnocchi (you may need to work in two batches, depending on your pan size).
Fry the gnocchi for 2 minutes on each side, until golden. Add the butter and allow to foam without burning.
Add the Peas, zucchini, corn kernels and lemon thyme to the same frying pan as the gnocchi and continue to cook for 2 minutes, or until all the ingredients are tender.
Strain the mixture through a sieve and season to taste. Place on a tray and toss the parmesan and a little of the truffle verjuice dressing through.
Divide among eight serving plates. drizzle with more truffle verjuice dressing and grate over the parmesan cheese and serve.