GNOCCHI WITH CHAMPIGNONS MUSHROOMS AND SPECK WITH FUSED BUTTER

Ingredients for 4 portions
  1. 500g ricotta cheese
  2. 200g white flour
  3. 1 egg
  4. 150g 100% Italian champignon mushrooms Demetra
  5. 10g grated Parmesan cheese
  6. 50g speck a julienne
  7. butter to taste
  8. freeze-dried sage Wiberg to taste
  9. ground black pepper Wiberg to taste
  10. salt and pepper to taste
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.