1kg peeled potatoes
350g bread flour
1 egg yolk
Cook the potatoes and strain out the water. Put the potatoes back on the heat and stir while you cook out all the moisture. Once there’s no more steam visible, remove from the heat and put the potatoes through a masher. Add the flour, eggs and salt to the potatoes and mix by hand to prevent over mixing. Place the mixture into a piping bag, and on a floured surface, pipe long strings of gnocchi. Cut into desired sizes or 4cm long. Add to boiling water and as soon as it floats the gnocchi is cooked. Take out of the water and add to your warm wild mushroom cream. Serve immediately with fried wild mushrooms, oven roasted cherry tomatoes and fresh rocket leaves tossed in white truffle oil.
Wild Mushroom Cream
1l fresh cream
400g wild mushrooms roughly chopped
100g grated parmesan cheese
Salt for seasoning
In a pot, combine the mushrooms and cream. Allow to simmer for 30min to extract the mushroom flavour. Strain the mushrooms out and add the parmesan cheese. Season the sauce to taste.
All that is left is to plate, serve and ENJOY.