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 


  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 !

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