Gnocchi with porcini mushrooms (gnocchetti con funghi porcini)

2_03089 DUMPLINGS with MUSHROOMS INGREDIENTS for 4-6 PEOPLE For the dumplings: 1 kg potatoes, 250 g flour, an egg.

To season: 4-5 medium sized porcini mushrooms, 150 g butter, 4 tablespoons olive oil, 5 dl of cream, 1 bunch parsley, 2 tablespoons of grated Parmesan, garlic clove, salt, pepper.

Prepare the gnocchi: wash the potatoes, place them in a saucepan, cover with plenty of cold water and bring to a boil; Add salt and simmer the potatoes for 30-35 minutes until they become tender.

Drain, Peel privatel, put them in the potato masher and let them cool.

Sift the flour on the work surface, arrange to get the Center fountain, potatoes, egg and a pinch of salt; knead ingredients quickly and worked for a few minutes getting a mixture of right consistency.

Made of 1 thick sticks, 5 cm, by winding them on floured pastry Board, cut into logs the length of 1-2 cm and deliver keeping them separated from each other.

Prepare the mushroom ragù: wash the mushrooms, drain, Pat dry gently with a clean cloth and cut them into thin slices.

Peel the garlic and lightly crushing; wash the parsley and finely tritatelo.

Put the oil and 75 g butter in a pan and slightly brown the garlic; Add the mushrooms and sauté for 2-3 minutes; pour half the cream, season with a pinch of salt and pepper and sprinkle them with a little chopped parsley and continue cooking for another 5 minutes, stirring with a wooden spoon.

In a pan heat butter and remaining cream until butter is completely melted.

In a saucepan, boil water, add salt and cook the dumplings; drain just are afloat, toss with the mushrooms sauce and pour the mixture into the hot baking dish; stir gently, sprinkle with the remaining parsley, grated Parmesan and serve immediately.