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
Start preparing the sauce. Clean the mushrooms and slice them.
Chop the shallots and brown them in 3-4 tablespoons of oil.
Add the mushrooms, cook for 5 minutes, then add the tomatoes, peeled, seeded and minced, salt and pepper and cook for 10 minutes.
Boil the gnocchi in lightly salted water, drain after just 30 seconds and pour into the mushroom sauce.
Spice with minced basil and parsley and serve.