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Gnocchi with champignons mushrooms and speck with fused butter
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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
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Method
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In a bowl mix the well-dry ricotta, flour, egg, salt and pepper.
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Spread the dough obtained in the classic shape of the gnocchi, cut and cook in plenty of salted water.
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Separately heat the champignons with some butter, speck and sage and pour it on the drained gnocchi.
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Sauté repeatedly and serve on a hot plate.
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Sprinkle with parmesan and pepper and serve.
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Products in this recipe
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Sautéed Champignon Mushrooms 100% Italian (Gluten Free) |
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Sage, Freeze-Dried |
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Black Pepper, Ground |
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