- Extra virgin olive oil 6 spoons
- Champignon mushrooms 400 gr.
- Shallot 4
- Lemon 1
- Salt q.b.
- Parmesan cheese q.b.
- Pepper q.b.
- Sage 3 twigs
- Gnocchi 600 gr.
Clean the mushrooms depriving them of the earthy part and clean them with a damp cloth.
Cut them into thin slices and sprinkle with lemon juice to prevent them from darkening.
Peel the shallots, cut them into slices lengthwise and fry them over a low heat in a pan with oil.
Add the mushrooms, a pinch of salt and freshly ground pepper and continue cooking for 5-6 minutes. Then spice with coarsely chopped sage.
Cook the gnocchi in boiling salted water, drain after 30 seconds and pour into the pan with the seasoning of shallots and mushrooms that you have prepared. Leave them to flavour for a moment on a high flame, stirring constantly.
Serve immediately very hot and sprinkle them with grated Parmesan cheese.