Cep gnocchi with wild mushrooms

Ingredients

Fruit & Vegetables

  • 400g of Maris Piper potatoes
  • 1kg chestnut mushrooms
  • 300g of shallots, finely sliced
  • 4 garlic cloves, finely sliced
  • 480g of chestnut mushrooms, halved
  • 360g of wild mushrooms

Store Cupboard

  • 100g of semolina, or 80g chestnut flour if making gluten-free gnochhi
  • 6g of salt
  • 5g of cep powder
  • 7g of salt
  • 3 black peppercorns, cracked
  • 8g of salt
  • 2g of black pepper

Dairy

  • 50g of egg
  • 1l whey
  • 200g of butter, diced
  • 1 knob of butter

Cheese

  • 50g of Parmesan
  • 120g of Parmesan

Salad & Fresh Herbs

  • 4 sprigs of thyme

Spices & Dried Herbs

  • 1 bay leaf

Oils & Vinegars

  • 250g of balsamic vinegar, reduced by half
  • 175ml of pomace oil (1)
  • 1l vegetable oil
  • white truffle oil, optional
  • 100ml of olive oil

Beverages

  • 250ml of Madeira, reduced by half

Speciality Ingredients

  • 150ml of mushroom dashi, as needed
  • 2g of xanthan gum