Boil the potatoes in water until they are well done

Let them steam off, peel them and mash them with a potato masher

Add polenta and flour and mix well

Season with salt, pepper and nutmeg

Refrigerate them

Finely chop mushrooms and walnuts

Heat up olive oil in a pan

Finely chop shallots and garlic and roast them in olive oil until translucent

Add mushrooms and walnuts and roast them for 5-10 minutes at high temperature

Chop the fresh herbs and add them to the filling along with the spices and truffle oil

Season one last time and let it cool off

Seperate the leek leaves for the packages and blanch them in boiling salt water for approx. 10 minutes until they are soft and then place them in ice water (prepare a bowl with water and ice cubes)

Take the potato dough out the fridge, separate it in half and spread both halves on a board with baking paper or foil, approx. 0.5-1” thick

Place the filling on one side and put the other half on top – press it down a little or close the sides

Cut packages (approx. 8 pcs.)

Heat up olive oil in a pan

Wrap the leek leaves around the packages just like a present

Sprinkle some polenta on them and fry them on both sides until they are golden brown (approx. 5 minutes per side)

Cut the mushrooms, leek and carrots in slices

Finely chop the shallots and roast them in olive oil

Add leek and carrots and roast them for 3-4 minutes, then add the mushrooms

Roast for an additional 5-7 minutes and deglaze with white wine

Add cream and spices and let simmer for a while

Stir in the freshly chopped thyme at the end

If the sauce is too runny, thicken it with 1 Tbsp starch