- 500g gnocchi
- Wild mushroom mix
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
- Place the dried mushrooms in water to rehydrate.
- 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.
Discover more of autumn's finest ingredients and cosy up by the riverside at The Narrow with delicious British dishes this season.