Cep gnocchi with wild mushrooms

This stunning cep gnocchi recipe is served up at Clapham’s Sorella, the brainchild of Robin Gill and head chef Dean Parker. The gnocchi are coated with a rich mushroom ketchup and blended whey emulsion for an intense mushroom flavour that holds plenty of richness without being cloying. This dish is designed to be served as a primi (first) course.

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