Gnocchi with Mushrooms and Truffle Sauce

Preheat your oven to 200°C (390°F) top/bottom heat.

Halve the 1 kg starchy potatoes and place them cut-side up on a baking sheet lined with parchment paper.

Bake the potatoes for about 50 minutes in the preheated oven until they are soft.

Press the baked potatoes through a potato ricer. Optionally, you can remove the skin beforehand or take it out of the ricer after pressing.

Let the pressed potatoes steam out well, then place them, well covered, in a cool place overnight, for example, in the refrigerator.

Season the chilled potatoes from the previous day generously with nutmeg, pepper, and salt to your taste.

Add 2 eggs, 80 g potato starch, and 80 g wheat flour to the seasoned potatoes.

Quickly knead everything into a homogeneous potato dough. Be careful not to knead too long, otherwise the dough will absorb too much starch and flour and become dry.

Let the finished dough rest for 10 minutes at room temperature.

Roll the dough in portions into a roll about 1-2 cm thick, then cut off even pieces.

Cook the gnocchi pieces in lightly salted, bubbling water for about 2 minutes until they float to the surface.

Immediately rinse the cooked gnocchi with cold water and place them in a bowl with a little olive oil so they don't stick together.

Heat some olive oil in a pan over medium heat.

Peel and halve the garlic clove, press it lightly, and fry it in the oil for 1 to 2 minutes until a slight aroma develops.

Remove the garlic from the pan before it browns too much.

Finely grate the onion or shallot and add it to the pan. Sauté it without letting it brown.

Pluck about 2 tablespoons of green thyme leaves from a fresh sprig and toast them with the onion for about 30 seconds.

Add the 250 g mushrooms, sliced 2 to 3 mm thick, and toss them briefly with a little more olive oil.

Fry the mushrooms for a maximum of 3 minutes so they retain a good bite.

Finally, finish the mushrooms with a dash of truffle oil.

Add 1 tablespoon of butter to a pan and let it melt.

Grind some pepper into the melted butter.

Add 200 g cream and mix everything well.

Melt 100 g grated Parmesan into the cream sauce, as desired.

Stir 1 to 2 tablespoons of truffle oil into the sauce, depending on how intense you like the truffle flavor and the quality of your oil.

Add the cooked gnocchi to the truffle sauce and gently toss until they are well coated.

Distribute the gnocchi with truffle sauce onto deep plates.

Distribute the fried mushrooms evenly over the gnocchi on the plates.

Garnish each plate with a small dollop of grated Parmesan and a few fresh thyme leaves.