WILD MUSHROOM GNOCCHI

INGREDIENTS COOKING INSTRUCTIONS

500g gnocchi
Wild mushroom mix 1 Place the dried mushrooms in water to rehydrate.

For the mushroom stock 2 Dice the shallots and chop the garlic. Remove the thyme leaves from the sprig, discarding the
sprig, and roughly chop.
50g dried mushrooms
1.5L water 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.
For the sauce
4 Remove the pan from heat and add in the tomato paste, mixing well.
1 large shallot
2 cloves garlic 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.
2 tbsp vegetable oil
1 tbsp tomato purée   6 Add the remaining rehydrated mushrooms to the tomato mix. Cook for a further 5-10 minutes
2 sprigs thyme on medium heat.

50ml white wine

7 Add the white wine and reduce until you are left with less than a quarter of the contents. Then
500ml double cream add the reduced mushroom stock, mixing well. Simmer for a further 5 minutes, then remove
1 tsp truffle oil and pass through a sieve into a clean sauce pan.

1/4 lemon
8 Slowly add half the cream and simmer until contents begin to thicken. Add the remaining
Salt  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. 

Discover more of autumn's finest ingredients and cosy up by the riverside at The Narrow with delicious
British dishes this season. 

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