Semolina Gnocchi with Porcini Cream: Porcini Cream

• 12 slices dried porcini
• 25 g butter
• 2 shallots

Wash the porcini under running water and soak them in a little hot water for 5 minutes. Drain, reserving the liquid, and chop roughly. Melt the butter in a saucepan and soften the shallots and leek in it for 8 minutes. Add the porcini liquid and the wine and reduce until evaporated. Pour in the stock, add the porcini, and cook for 10 minutes. Cool, then liquidize with the cream until smooth. Se