WILD MUSHROOM GNOCCHI AND TRUFFLE

INGREDIENTS

• 500g gnocchi

• Wild mushroom mix

• 100% black truffle Sapori di Bosco Truffle https://www.madeinmolise.co.uk/product-page/black-summer-truffle-100

• Truffle oil https://www.madeinmolise.co.uk/product-page/white-truffle-oil

For the mushroom stock

• 50g dried mushrooms

• 1.5L water

For the sauce

• 1 large shallot

• 2 cloves garlic

• 2 tbsp vegetable oil

• 1 tbsp tomato purée  

• 2 sprigs thyme

• 50ml white wine

• 500ml double cream

• 1 tsp truffle oil

• 1/4 lemon

• Salt 

COOKING INSTRUCTIONS

1. Place the dried mushrooms in water to re-hydrate.

2. Dice the shallots and chop the garlic. Remove the thyme leaves from the sprig, discarding the sprig, and roughly chop.

3. Add oil into a pan and caramelise the diced shallot on medium heat for 5 minutes. Add the garlic and thyme and cook for a further 3 minutes.

4. Remove the pan from heat and add in the tomato paste, mixing well.

5. Remove the rehydrated mushrooms from the water and pour the remaining water into a large sauce pan, boil until you are left with approximately half the water.

6. Add the remaining rehydrated mushrooms to the tomato mix. Cook for a further 5-10 minutes on medium heat.

7. Add the white wine and reduce until you are left with less than a quarter of the contents. Then add the reduced mushroom stock, mixing well. Simmer for a further 5 minutes, then remove and pass through a sieve into a clean sauce pan.

8. Slowly add half the cream and simmer until contents begin to thicken. Add the remaining cream and slowly reduce the mixture again by a quarter. Tip: be careful not to reduce it too much as this will cause the mixture to split. Using a heavy cream provides more stability and is less likely to split.

9. Add a squeeze of lemon and truffle oil and salt to taste.

10. Place the gnocchi in water and boil until they float. Remove and drain onto a plate and add the wild mushroom sauce.

11. In a hot pan add some oil and fry the wild mushroom mix for 1-2 minutes then remove and place on a clean cloth to remove the excess oil. Season with salt and place on top of the gnocchi to serve with 2/3 tsp od 100%black Truffle Sapori di Bosco and don't miss to drizzle a little bit of the Truffle oil on top.

Buon Appetito !