Ricotta gnocchi with morchella mushrooms and porchetta zuglianese

Ricotta gnocchi with morchella mushrooms and porchetta zuglianeseIngredients (for 4 people):

500 gr. ricotta
120 gr. white flour
1 egg
100 gr. morchella mushrooms
100 gr. butter
1 spoonful double cream
8 slices of thinly sliced porchetta zuglianese
salt, pepper, garlic, nutmeg,
Pedemontana del Grappa olive oil, rosemary

Mix the ricotta with the flour, egg and a pinch of nutmeg until a fairly dry dough is formed. To create the gnocchi: roll the dough into long sausages two centimetres wide and cut into dumplings about 2/3 centimetres long.
Finely chop the mushrooms and brown for one minute in a large frying pan with butter, an unpeeled clove of garlic and a pinch of salt. Cook the gnocchi and toss them with the mushrooms and the cream. Serve with the slices of rolled pork, a sprinkling of pepper, a little olive oil and a sprig of rosemary.

Recipe submitted by:
Ristorante La Vecchia Latteria – Zugliano