To make the gnocchi, preheat the oven to 180°C. Arrange the potatoes on a baking sheet, place in the oven and bake until they are soft and fluffy on the inside. Remove from the oven and allow to cool for 10 minutes. Halve the potatoes, scoop out the flesh into a bowl and mash, ensuring that there are no lumps. Add the egg yolk, truffle oil, seasoning and add just enough flour to form a soft but firm dough.

Break off tennis ball-sized pieces of the dough and roll into long sausages approximately 3cm in diameter. Slice the gnocchi into desired lengths and gently press down on them with a fork to create indents to absorb the sauce. Place the gnocchi on a floured tray and set aside.

To make the ragu, melt the butter in a frying pan and fry the mushrooms until golden brown. Add the garlic and NOMU Spanish Rub and fry for another 30 seconds before adding the stock, wine and thyme. Allow the sauce to bubble and reduce for 10 minutes Add the lemon juice and cream and season to taste.

Bring a large pot of salted water to the boil and cook the gnocchi for 3-4 minutes or until they rise to the surface. Remove with a slotted spoon and toss through the mushroom ragu.

Serve immediately with a generous grating of Parmesan.

Recipe by Alida Ryder