Clean the porcini and chanterelle mushrooms thoroughly, removing any soil residue.

Cut the porcini into slices or pieces and leave the smaller chanterelles whole.

Heat a generous drizzle of extra virgin olive oil with the crushed garlic clove in a large frying pan.

Let the garlic infuse without burning, then remove it.

Add the mushrooms and sauté over high heat for 6–8 minutes.

Season the mushrooms with salt and black pepper.

Roughly crumble the cooked chestnuts and add them to the mushrooms during the final 2 minutes of cooking.

Heat the fresh cream in a small saucepan without bringing it to a boil.

Remove the cream from the heat, gradually add the grated Parmesan Reggiano, and whisk until smooth and velvety.

If necessary, add a little hot water to adjust the fondue consistency.

Cook the whole wheat gnocchi in plenty of salted water.

When the gnocchi float, drain them directly into the frying pan with the mushrooms and chestnuts, reserving some cooking water.

Toss the gnocchi gently for 1 minute, adding a little cooking water if necessary.

Spread the Parmesan fondue on the bottom of the plates, add the dressed gnocchi, and finish with reserved mushrooms, chestnuts, and thyme leaves.