For the Gnocchi: 1 lb. 80 ct russet potatoes 4 egg yolks 2 tbsp. brown butter 1 cup high gluten bread flour 4 tbsp. Parmesan cheese For the casserole: 2 cups thinly sliced shitake mushrooms 1 cup mall diced leek (white) 2 cloves garlic minced 2 cups heavy cream 1 cup vegetable stock 2 sprigs fresh thyme 1 tbsp. truffle oil 3 tbsp. expeller pressed Soybean oil 1 cup grated Manchego cheese 1. For the gnocchi, bake the potatoes in oven at 375 degrees. When cooked pull potatoes out of oven and immediately cut in half. Run the potatoes through a ricer or food mill into stainless steel bowl. Add the egg yolk and stir until smooth. Add 75 % of the flour and mix until flour is incorporated. Use the remaining flour to dust your work surface. Place gnocchi mixture onto surface, and then add the brown butter and cheese. Do not over mix. Pull a small piece if the dough off and roll out on floured surface until ½ inch in diameter. Place the gnocchi into a pot of boiling water and cook until it floats to top of water. Let cook 30 additional seconds and remove and shock in ice water. Set aside and move on to the casserole portion. 2. In a sauté pan on medium high heat, add shitake mushrooms. Cook one minute or until just tender. Add the leeks and garlic, and then turn heat to low. Cook for about three minutes. Next, add the heavy cream, vegetable stock and thyme. Let simmer for five minutes. Place all of the gnocchi in the casserole dish. Pour the shitake mixture into the casserole dish. Gently stir to incorporate the ingredients and top with the grated Manchego cheese. Bake 30 minutes at 375 degrees. Drizzle with truffle oil.