MAKE THE WILD GARLIC OIL (Can Be Done Up to 3 Days Ahead)
1. Bring a small pan of water to a rapid boil. Blanch the wild garlic leaves for 10 seconds only, then immediately plunge into ice water. Squeeze out all excess moisture — this is critical, as water will make the oil cloudy and shorten its shelf life.
2. Place the blanched leaves in a blender with the olive oil and a pinch of salt. Blitz on high for 2 full minutes until vivid green and smooth. For maximum clarity, strain through a fine-mesh sieve lined with muslin or a coffee filter into a clean jar. Refrigerate until needed.

MAKE THE EINKORN TUILE (Can Be Done Several Hours Ahead)
3. Preheat the oven to 170°C fan (340°F). Line a baking sheet with a silicone mat.
4. Whisk the egg white until just frothy (not stiff). Whisk in the sugar, salt and nutritional yeast if using. Fold in the einkorn flour, then stir in the melted butter or oil until you have a smooth, thin batter.
5. Using the back of a spoon or a small offset spatula, spread the batter into very thin rounds or freeform shapes on the prepared sheet — aim for roughly 8–10cm across and genuinely paper-thin. Thicker patches will stay chewy rather than crisp.
6. Bake for 8–10 minutes until golden and set. Watch closely — einkorn browns faster than white flour. Remove from the oven and, while still hot, either leave flat or drape over a rolling pin to curve. They crisp as they cool. Store in an airtight container.

MAKE THE NEAPOLITAN GNOCCHI DOUGH
7. Combine the flour, semolina and salt in a large bowl or on a clean work surface. Make a well in the centre and pour in the boiling water. Using a fork or chopsticks, stir vigorously to incorporate the flour — the boiling water partially cooks the starch, creating a more pliable dough.
8. Once cool enough to handle, turn out and knead firmly for 8–10 minutes until smooth, supple and slightly elastic. The dough should be firm but workable — not as soft as potato gnocchi dough. Work it while hot so it does not become too dense.
9. Wrap tightly in cling film and rest at room temperature for at least 30 minutes.

SHAPE THE GNOCCHI
10. Unwrap the dough and cut into manageable pieces. Roll each piece into a rope about 1.5cm in diameter on a lightly floured surface. Cut into 2cm lengths.
11. Press each piece with your thumb or two fingertips and drag it toward you across the board, creating a slight curl with a hollow centre — these indentations catch the ragù. Alternatively, press each piece against the back of a fork and roll. Set the shaped gnocchi on a floured tray, ensuring they do not touch.

MAKE THE MUSHROOM RAGÙ
12. Heat the olive oil in a large, heavy pan over high heat. Add the diced portobello and chestnut mushrooms in a single layer — work in batches if needed rather than crowding. Let them sit without stirring for 2–3 minutes to develop deep colour, then stir and continue cooking for another 5–6 minutes until well browned and the pan is dry.
13. Reduce the heat to medium. Add the shallots and cook for 3–4 minutes until softened. Add the garlic and thyme, cooking for 30 seconds until fragrant. Stir in the tomato purée and cook for another minute.
14. Deglaze with the wine, scraping up all the fond from the bottom of the pan. Let it reduce by about two-thirds. Add the stock and soy sauce, bring to a gentle simmer and cook for 10–15 minutes until the ragù is thick, glossy and intensely earthy. Season to taste. Keep warm.

SEAR THE FOREST MUSHROOMS
15. Tear the hen of the woods and other mushrooms into rustic pieces — varying sizes are intentional. Crush some pieces to develop crunchy, crispy edges.
16. Heat olive oil in a large frying pan over high heat until just smoking. Add the mushrooms in a single layer without crowding. Do not touch them for the first 2–3 minutes — you want deep golden colour and genuinely crispy edges. Flip and repeat. Use a spatula to press them flat against the pan for maximum contact. Season with flaky sea salt only. Set aside on kitchen paper.

MAKE THE CRISPY SAGE
17. Heat olive oil in a small pan over medium heat. When the oil shimmers, add the sage leaves in batches. They will sizzle vigorously for about 15–20 seconds, then quiet down. Remove as soon as they are crisp but still bright green — about 30 seconds total. Drain on kitchen paper and season lightly with salt. Reserve the sage-infused oil for sautéing the gnocchi.

COOK AND SAUTÉ THE GNOCCHI
18. Bring a large pot of well-salted water to a rolling boil. Drop in the gnocchi and cook until they float to the surface, then give them another 60–90 seconds. They will be firmer and chewier than potato gnocchi — this is correct. Drain well.
19. Heat the reserved sage-infused oil in a large non-stick frying pan over high heat. Add the boiled gnocchi in a single layer and sauté without moving for 2–3 minutes until golden and crispy on the underside. Toss or flip and crisp the other side.

ASSEMBLE AND SERVE
20. Spoon a generous amount of mushroom ragù into the centre of each warm plate or shallow bowl. Arrange the sautéed gnocchi over and around the ragù, letting the sauce fill the hollows.
21. Scatter the seared forest mushrooms around and over, pressing some into the ragù. Lean or stand an einkorn tuile against the gnocchi. Distribute the crispy sage leaves across the plate.
22. Drizzle the wild garlic oil in a ring around the edge of the plate and directly over the mushrooms. Finish with a crack of black pepper. Serve immediately.