“The one compound that is thought to be common across all truffle species is dimethyl sulfide. This is a volatile sulfur compound that is commonly associated with rotten cabbage aromas in ripe cheeses. This same compound gives truffles their funky earthy notes. Interestingly, dimethyl sulfide is also a major contributor to the smell of farts.”
How rottenly decadent. Yes, madame, and here we have the stuffed gnocchi with shavings of a substance that is rich in aromatics, the same aromatics that in other forms exit the body rather than enter it.
Anyway, if you are poor like me, truffle oil is a great substitute. Delicious on scrambled eggs and pasta.