Ingredients For the gnocchi
- 1 Kg potatoes
- 250 g white flour
- grated parmesan g 20 plus a little to cook au gratin
- nutmeg
- salt
Ingredients For the sauce
- 350 g porcini
- parsley
- garlic
- oil
- salt
- pepper
Ingredients For the sauce
- 400 g fresh stracchino
- 30 g butter
- 2 shallots
- aromatic mince (parsley, sage, thyme, marjoram)
- salt
- black pepper in grains
For the recipe for gnocchi with porcini mushrooms, boil the potatoes in their skins, placing them initially in slightly salted cold water. Meanwhile, for the sauce, clean the porcini mushrooms: remove the earthy part of the stems and gently rub the chapels using a damp cloth.
Then cut the sliced porcini mushrooms, which you will have to boil in a little hot oil, with a whole clove of garlic, salt, pepper and a pinch of finely chopped parsley. For the stracchino sauce, instead, chop the shallots, let them dry in the butter, then add all the cheese into pieces; let it melt over moderate heat, then season with plenty of aromatic mince, salt and freshly ground black pepper.
Drain the potatoes slightly al dente, peel them, pass them in the potato masher, making them fall on the pastry board where you have collected the flour, spreading it a little. Season with salt, 20 g of Parmesan, a sprinkling of nutmeg, then knead and prepare the gnocchi, finally passing them on the tines of a fork to strip them. Boil them in abundant salted water, drain them as soon as they surface, then arrange them in layers in an oven dish, seasoning them alternately with the mushroom sauce, the cheese sauce and a few spoonfuls of Parmesan. Then pass them to the grill for a light gratin. Serve hot.
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