Blanche the porcini mushrooms briefly in their own water. (1 min)
Remove from the water and chop very fine. (I use a mini food processor for this)
Combine mashed potatoes with mushrooms, egg, salt, spices and flours. (start with 2 tbsp of each of the two flours(
Kneed the mixture until fully combined - either by hand or with a dough hook
adding a little more flour if you need it ( until the dough feels and looks roughly the consistency of cookie dough / dry to the touch).
Using your hands make small oval gnocchi, press your finger into the surface to create an indentation (this indent is intended to hold the sauce on its way from bowl to mouth).
The gnocchi can be refrigerated for 2 - 3 days or frozen for up to a month.
To store - dust with tapioca starch and placed in a storage container in layers with sheets of wax paper between the layers.
Bring a large pot of abundantly salted water to the boil.
Drop a batch of apx 20 gnocchi into the water and wait until they float to the surface (2 - 4 mins).
