Start by roasting your potatoes for the gnocchi, whole and in skins, at 180°C for 75 minutes.

While they’re cooking, prepare mushroom crumb. Finely dice the Swiss brown mushrooms and add to frypan with ghee. Fry lightly on a low setting for about 30 minutes, or until all the moisture has evaporated. Strain ghee and let them drain on a paper towel or dry in the oven (or air fryer) at 50°C.

For the sauce, rehydrate the dried forest mushrooms by standing in 300ml of boiling water for 10 minutes.

Strain water from forest mushrooms and add to a medium saucepan. Add duck stock and bring to a boil. Add mascarpone and simmer for 20 minutes, until it thickens slightly. Season with salt and pepper.

Next, remove the roasted Dutch creams from the oven and flour the bench. Crack skin on the potatoes, scoop out the flesh and mash with a ricer. Add salt and 500g of the flour. Begin working the dough into a ball. When ready, the dough shouldn’t crack when squeezed, but rather have a little bounce-back.

Separate your dough into quarters and roll into logs about 1cm thick. Then chop the logs into 2cm pieces, and place on a clean tray.

For the parmesan crisp, finely grate the Grana Padano into a bowl. Arrange on a lined baking tray in 5mm-thick circles 5cm in diameter. Bake in oven or under grill until golden. Allow to cool, and carefully place aside for serving.

Bring sauce to a gentle simmer while you blanch the gnocchi.

Bring a large pot of salted water to the boil. Stir to create a whirlpool and add the dumplings in batches no larger than the circumference of the pot. After approximately 30 minutes, gently scoop the cooked gnocchi from the pot and add to sauce.

Top with mushroom crumb and parmesan wafer, and pair with a Hunter Valley chardonnay (Lake’s Folly will go quite nicely), and you’re ready to enjoy.