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 Sautéed Champignon Mushrooms 100% Italian (Gluten Free)
  5. 10g grated Parmesan cheese
  6. 50g speck a julienne
  7. q.s. butter
  8. q.s. Sage, Freeze-Dried
  9. q.s. Black Pepper, Ground
  10. q.s. salt
  11. q.s. pepper

  • 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.