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Gnocchi with champignons mushrooms and speck with fused butter

Gnocchi with champignons mushrooms and speck with fused butter

Name: Gnocchi with champignons mushrooms and speck with fused butter
Yield: 4 portions
Ingredients: 500g ricotta cheese; 200g white flour; 1 egg; 150g Sautéed Champignon Mushrooms 100% Italian (Gluten Free); 10g grated Parmesan cheese; 50g speck a julienne; q.s. butter; q.s. Sage, Freeze-Dried; q.s. Black Pepper, Ground; q.s. salt; q.s. pepper

Ingredients for 4 portions

500g ricotta cheese
200g white flour
1 egg
150g Sautéed Champignon Mushrooms 100% Italian (Gluten Free)
10g grated Parmesan cheese
50g speck a julienne
q.s. butter
q.s. Sage, Freeze-Dried
q.s. Black Pepper, Ground
q.s. salt
q.s. pepper

Method

In a bowl mix the well-dry ricotta, flour, egg, salt and pepper.
Spread the dough obtained in the classic shape of the gnocchi, cut and cook in plenty of salted water.
Separately heat the champignons with some butter, speck and sage and pour it on the drained gnocchi.
Sauté repeatedly and serve on a hot plate.
Sprinkle with parmesan and pepper and serve.