084 Ricotta Gnocchi with sage and mushrooms

Ingredients (for 2 ppl):

• 250 g of ricotta cheese
• 1 egg
• 40 g of parmesan cheese
• 100 g of flour
• 200 g of brown mushrooms
• 2 stalks of sage
• butter, oil, salt and pepper

Clean and cut mushrooms in halves. Heat 20 g of butter and a tablespoon of oil in a pan. Sauté mushrooms for 5 minutes until they are brown and soft. Add sage and sauté for another two minutes. Season with salt and pepper. Take from stove.

Boil salted water for the gnocchi. Take egg yolk and mix it with ricotta, a quarter tablespoon of salt and parmesan. Add 75 g of flour and mix it until you get a sticky dough. 

Cover your working space and hand with the remaining flour. Take a spoonful of dough and form it into a roll. Cut it into small dough pillows. 

Reduce the heat of the water so that it simmers just a little bit. Put the gnocchi in the water and stir them. LEt them steep until they start swimming on the surface. Take them out quickly and add them to the sauce. 

Heat everything briefly and serve it.

(recipe from Hello Fresh)