Ingredients
- Champignon mushrooms 3
- Finferli mushrooms 80 gr.
- Pleurotus mushrooms 1
- Porcini mushrooms 2
- Pepper q.b.
- Extra virgin olive oil q.b.
- Parmesan cheese 50 gr.
- Tomato 3
- Parsley 3 twigs
- Salt q.b.
- Shallot q.b.
- Eggs 7
- Basil 3 leaves
- Durum wheat flour 80 gr.
- Flour 220 gr. (00 type)
- Gnocchi 600 gr.
Preparation
1
Start preparing the sauce. Clean the mushrooms and slice them.
2
Chop the shallots and brown them in 3-4 tablespoons of oil.
3
Add the mushrooms, cook for 5 minutes, then add the tomatoes, peeled, seeded and minced, salt and pepper and cook for 10 minutes.
4
Boil the gnocchi in lightly salted water, drain after just 30 seconds and pour into the mushroom sauce.
5
Spice with minced basil and parsley and serve.
