Meals like this make us question our carnivorousness... a hearty vego option that is deliciousness personified...

Ingredients

Gnocchi 1 kg (approx) of Nicola Potatoes – washed, but not peeled 1 free range egg 250g (approx) of plain flour 1 pinch of Salt Mushroom Sauce 100g of Onion 500g of Mushrooms 150g of Butter 2 cloves of Garlic 150 ml of White wine 500ml of Cream Truffle Pecorino to finish Sliced chives to garnish

Method

1. Place potatoes in a pot of cold water, bring to the boil and simmer until cooked. 2. Strain potatoes and peel while still hot. 3. With a mouli or potato press mash potatoes on to a bench. 4. Add flour, salt and egg. 5. Mix gently until just combined and dough is slightly springy. 6. Divide dough into 6 and roll into long cigar shapes. 7. Cut into 3 cm lengths – roll on patterned block, grater, or fork. 8. In a large pot of boiling salted water add the gnocchi