Mushroom Gnocchi Recipe

Ingredients

• 400g of Maris Piper potatoes
• 100g of semolina, or 80g chestnut flour if making gluten-free gnochhi
• 50g of egg
• 50g of Parmesan
• 6g of salt
• 5g of cep powder
• 1kg chestnut mushrooms
• 300g of shallots, finely sliced
• 7g of salt
• 3 black peppercorns, cracked
• 4 garlic cloves, finely sliced
• 4 sprigs of thyme
• 1 bay leaf
• 250g of balsamic vinegar, reduced by half
• 250ml of Madeira, reduced by half
• 175ml of pomace oil (1)
• 150ml of mushroom dashi, as needed
• 1l vegetable oil
• white truffle oil, optional
• 1l whey
• 2g of xanthan gum
• 100ml of olive oil
• 8g of salt
• 2g of black pepper
• 200g of butter, diced
• 480g of chestnut mushrooms, halved
• 360g of wild mushrooms
• 120g of Parmesan
• 1 knob of butter