Salted Gnocchi with gravy and porcini mushrooms

 Gnocchi ai funghi

 

Boil the potatoes with their skin on in salted water. When cooked peel and then mash them.

On a work surface, spread out the mashed potatoes, add the eggs, flour and a spoon of corn flour. Knead verything into a dough then roll the dough into thin cylinders (1 to 2 cm in diameter) and cut into 1cm pieces to form the gnocchi.


In a pan, sauté the mushrooms with a clove of garlic in extra virgin olive oil. Season to taste. Once the mushrooms are cooked, remove the garlic and add the gravy from a roast.


Put the gnocchi in a large pot of salted boiling water and let them cook until they rise to the surface. Drain them and add them to the sauce. Add the Trentingrana and mix the sauce together with the gnocchi. Serve sprinkled with shavings of Vezzena cheese.

 



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