3 shallots 30g unsalted butter 200g grated parmesan 500g cream 250g water 2g xanthan gum (optional) 5g salt 8g sugar
50g dried ceps
250g local mushroom mix, sliced and flash-fried in olive oil 250g petit peas, blanched 1 fresh truffle, if you can get it, or 1 perfect button mushroom per person, peeled and sliced on the round as thin as possible
1. Place potatoes in a perforated steam tray and steam at 100°C for 40 minutes, or until soft. 2. Remove skin from the potatoes then pass through a sieve or potato ricer into a large bowl. 3. Add the rest of the ingredients, except the flour and mix well. Finally add the flour. 4. Place the mixture into a large vacuum seal bag and seal in vacuum setting 3 sealing setting 3. 5. Place the mixture onto a perforated steam tray and steam at 100°C for 30 minutes 6. Cut into desired shape and pan fry in olive oil before serving.
1. In a medium sized pot sweat shallots and butter on a medium heat, induction setting 5, until soft. Add parmesan and cook further on a low heat, induction setting 3, for 10 minutes. 2. Add cream, water and xanthan gum. Let this infuse before seasoning with salt and sugar.
1. Deep-fry the dried ceps for 3 minutes at 150°C, induction setting 6.
1. Spoon gnocchi onto plate and ladle the parmesan sauce over it. Garnish with the mushrooms and finally sprinkle over the burnt ceps