Cep and Parmesan soup:

Slice the porcini

Slice the potato into 1 cm pieces

Slice the garlic into thin strips

Slice the onions

Warm 200g of butter with the olive oil

Add the onions and season with salt

Sweat the onions down for 15 minutes before adding the potato and porcicni

Turn the heat up and hard fry for about 8 minutes turning continuously

Add the garlic cook for a further 3 minutes

Cover with chicken stock and simmer for a further 45 minutes until the potato and mushrooms are thoroughly cooked

Blend for 6 minutes on high speed

Before serving

Heat the soup

Burn the remaining butter

Add the parmesan and burnt butter and blend using a hand blender then serve immediately.

Parmesan Gnocchi:

Boil the potatoes whole until cooked (about 40mins)

Once cooked pass through a ricer and allow to steam off and cool

Once cool grate 200g of parmesan

Cover the potato mix with the flour, parmesan and egg mix

Using a scraper cut the mix together until it forms a rough dough – do not knead as this will make the mix gloopy

Once the dough has formed wrap in cling film and leave to set for 1 hr

Once rested roll the dough out into long sausages about 1.5cm thick

Cut the sausages into 2 cm pieces

Add the butter and olive oil to a pan and allow the butter to start to foam before adding the gnocchi

Keep the pan moving while you roast the gnocchi

Once golden brown add the sage.

Remove from the heat and then add plate up and grate fresh aged parmesan over the top