Prepare the gnocchi according to the instructions on the packet and keep warm.

Meanwhile, halve the mushrooms and then cut into slices about 2mm thick.

Soak the porcini mushrooms in the warm water for a few minutes.

Fry 3/4 of the mushrooms in the oil for about 5-7 minutes.

Then deglaze with the broth and simmer until the liquid is well reduced.

The boletus can now be removed from the soaking water and finely chopped. Add the soaking water to the pot and stir in the plant-based cream.

Now you can add the remaining mushrooms.

To thicken, dissolve the cornstarch in a little cold water (about 50ml) and stir it into the saucepan. Simmer gently until the sauce has thickened.

Now season with lemon juice, parsley, salt and pepper.

Finally arrange the gnocchi on plates and serve with the sauce.