Classic potato gnocchi w mushroom truffle cream

3 medium white potatoes

2 egg yolks

3 Tbsp flour (plus extra for rolling dough)

6 cloves garlic, peeled and crushed

6 field mushrooms

2 tbsp truffle oil

1 cup cream

1 tbsp Dijion mustard

1 cup grated parmesan

2 tbsp oil flaky salt

Preheat oven to 200*C.

Bake the potatoes, skin on for 15-20 minutes.

Allow cooling slightly before removing the skins and whipping together with the egg yolks, flour and season. Divide the dough into 4 and roll each piece into roughly 2cm thick “sausages”. Cut each of these into 3cm lengths.

Drop the pieces (about 6-8 at a time to ensure even cooking) into boiling salted water and cook for 3 minutes. Remove and refresh in iced water.

Peel the skins of the mushrooms and place upside down into a oven tray. Drizzle with a touch of oil and sprinkle of salt. Bake in the oven for 10 minutes before removing and slicing into thin strips.

Heat a cast iron pan and gently fry of the garlic before adding the mushrooms, cream and dijon mustard. Reduce by a touch before adding in the gnocchi.

Finally add in the truffle oil and parmesan. Serve as quickly as you can.