Gnocchi with Mixed Mushrooms, Truffle Cream & Truffle Pecorino

Johnny Di Francesco


300gr fresh gnocchi

260gr truffle sauce

180gr sauteed mixed mushrooms

20gr truffled Pecorino

20ml pasta water

10gr finely chopped flat leaf parsley


In a large pot, bring salted water to the boil and add the gnocchi, cook for 4 mins

Drian, reserve 20ml of pasta water

Sautee the mixed mushrooms

In a seperate pan, bring truffle cream to a boil on medium heat, add mixed mushrooms and season with salt and pepper, cook for 3 mins.

Add the Parmesan, parsley, some pasta water

Mix well, place in a warm bowl

Grate the truffle Pecorino and serve

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