- Place the dried mushrooms in water to re-hydrate.
- Dice the shallots and chop the garlic. Remove the thyme leaves from the sprig, discarding the sprig, and roughly chop.
- 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.
- Remove the pan from heat and add in the tomato paste, mixing well.
- 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.
- Add the remaining rehydrated mushrooms to the tomato mix. Cook for a further 5-10 minutes on medium heat.
- 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.
- 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.
- Add a squeeze of lemon and truffle oil and salt to taste.
- Place the gnocchi in water and boil until they float. Remove and drain onto a plate and add the wild mushroom sauce.
- 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.