Ingredients for: 3 People
g.400 "Il Pastaio" gnocchi with cheese filling g.500 Sliced Boletus mushrooms g.200 Fresh Stracchino cheese g.100 Chopped shallots g.50 Finely sliced onion g.50 Finely sliced onion g.50 Dry white wine g.50 Extra-virgin olive oil g.50 Chopped parsley g.30 Fresh butter g.30 Grated Parmesan g.20 Rosemary, sage, thyme g.5 Garlic g.2 Black pepper to taste Cooking salt and table salt
Using a earthenware pot, heat the oil with the crushed garlic, add the onion and coarsely sliced mushrooms ans cook over a hor flame. Add the white wine and leave to evaporate completely. Add salt and pepper to taste, remove the garlic and sprinkle with parsley. Separately soften the chopped shalloty in butter, add the Stracchino and leave to melt over a low flame. Chop the herbs and mix into the cheese sauce.
Meanwhile, simmer the cheese gnocchi in abundant salted water, drain them 2 minutes after they rise to the surface and arrange them in the dish with the ready prepared mushrooms. Cover completely with the cheese sauce and sprinkle with grated cheese.
Gratinate in the oven at 220 °C. For 15/20 minutes and serve immediately.