Gnocchi:

• Add the potatoes, whole with their skins on, to a pan of boiling salted water. Bring the water back to a boil after the potatoes have been added simmer for 10 to 15 minutes until just soft.
• Remove from the water and leave to cool for a few minutes until you can peel off the skin. If you let them cool down too much the skin will be hard to peel off.
• Pass the potatoes through a ricer a 2 or 3 times until nice and smooth in texture.
• Tip the potato onto a clean floured surface and make a small well in the middle. Add the egg to centre and start to mix with your hands adding the flour in small amounts as you go until a smooth dough forms that's not sticky.
• Divide the dough into 3 equal pieces, roll into a long think sausage shape on a floured surface. Cut the dough into 2 cm chunks and then shape by gently pushing and rolling down the prongs of a fork to get the classic gnocchi shape.
• Add to a pan of boiling salted water and cook for around 2 minutes until they start to float.
• Remove using a slotted spoon and toss in your sauce.

Sauce:

• Fry shallots and garlic with a tbsp of butter until soft and golden in colour. Add the mushrooms and chopped sage and gently fry for a further 8-10 minutes until they have softened before adding the chicken stock. Bring to a gentle boil and leave to simmer for 15 minutes until the liquid has reduced by half.
• Now stir through the creme fraiche and mix well, cooking for about 5 minutes until the sauce has nicely thickened. Add a few drops at a time of the white truffle oil and taste until it is he desired flavour. Season with a little salt and pepper to taste.

Girolles:

• Melt the butter in a small frying pan until it just starts to foam. Add the girolles with the sage and gently toss for 4-5 minutes until they are soft and golden.
• Add to the plate the a generous helping of grated parmesan!