Bring a large pan of salted water to the boil, then add the potatoes and cook for 10–15 minutes until tender. Drain, allow to steam dry for a few minutes, then push through a ricer or sieve. Spread out the potato on a work surface and leave for a minute or two to cool slightly.

Sift the flours over the potato and bring together to form a dough. Wrap in cling film and rest for 15 minutes in the fridge.

Unwrap the gnocchi dough and roll into sausages around two centimeters thick. Cut into gnocchi around three to four centimeters long, then transfer to a tray dusted with semolina. Store in the fridge until ready to cook.

Place the dried mushrooms in a bowl and pour over boiling water. Set aside for 15 minutes to rehydrate.

Meanwhile, add a dash of oil to a frying pan over a medium-high heat. Add the chestnut mushrooms and cook, stirring occasionally, until they release their juices and turn golden brown (about 10 minutes).

Add the onion, garlic, tarragon and tomato purée and continue to cook until softened and just beginning to caramelize (about five minutes), then pour in the white wine and cook until almost all the liquid has evaporated.

Pour in the rehydrated mushrooms (along with the soaking liquid), bring back to the boil then transfer the contents of the pan to a blender. Blitz for several minutes until completely smooth, then return the mixture to the pan. Reduce to a single cream consistency, then add the oat cream, miso paste and soy. Taste for seasoning and keep warm.

Bring a pan of salted water to the boil, and add a dash of oil to a frying pan over a high heat. Add the garlic cloves to the frying pan and cook for a minute until fragrant. Add in the wild mushrooms and stir-fry for a few minutes until beginning to soften.

Meanwhile, plunge the gnocchi into the boiling water and cook for a few minutes – they’re ready when they rise to the surface. Once cooked, lift them out of the water with a slotted spoon and place them straight into the velouté.

Divide the velouté-covered gnocchi between four bowls. Top with the fried wild mushrooms and sprinkle with salt and thyme leaves.