Recipe for Mushroom Gnocchi by Italian Chef Davide DAMIANO

Ingredients

• 100 g of extra virgin olive oil
• 100 g of seed oil
• 50 g of arugula
• 40 g of dried porcini mushrooms, soaked
• 250 g of fresh porcini mushrooms
• 1 garlic clove
• 80 g of leek
• 80 g of butter
• 10 g of parsley
• 5 g of Ultratex III (modified tapioca starch)
• 1000 g of cold-cooked potatoes
• 150 g of cornstarch
• 300 g of T45 flour
• 120 g of egg
• 100 g of parmesan
• 12 g of salt
• 150 g of smoked bacon
• 150 g of speck
• 100 g of white onion
• 50 g of butter
• 125 g of white wine
• 50 g of warm inulin
• 500 g of cream
• 100 g of speck
• 20 g of tapioca maltodextrin
• 100 g of cooked mushroom mixture
• 40 g of black truffle paste
• 100 g of cream
• 30 g of extra virgin olive oil (EVO)
• 10 g of Ultratex III (modified tapioca starch)
• 30 g of egg white
• 30 g of melted butter
• 25 g of flour
• 2 g of unsweetened cocoa powder
• 1 g of black pepper
• 5 g of salt
• 5 g of black garlic