Organic Potato Gnocchi IL POETA with taleggio and porcini mushrooms … mmm what goodness! A creamy first course without cream, but above all quick and tasty, perfect in the winter season because it is also very substantial. Perfect for Sunday lunch but not only! Let’s find out the recipe together!
PREPARATION TIME: 15min
PORTIONS: 4 people
- 400g of organic potato gnocchi IL POETA
- 250g porcini mushrooms
- 120g taleggio cheese
- 1 clove of garlic
- parsley extra virgin olive
PREPARATION: Before proceeding with the preparation it is important to clean the mushrooms, especially if you have opted for the fresh ones and not for the frozen ones, then clean them with a damp cloth from any soil residues, cut them into slices and leave them on a damp cloth. open air for a few minutes. Separately, brown a clove of garlic in a pan and, to taste, add a piece of chilli, add the sliced porcini mushrooms, toss and cover with a lid. Lower the heat of the flame and let them cook for 10 minutes, stirring occasionally. Thanks to the lid during cooking, the porcini will begin to take on a creamy appearance. At this point we can proceed with cooking the gnocchi. Bring a large salted pot to boil, when the water boils, add the gnocchi, mix and as soon as they rise to the surface, with the help of a skimmer, drain and put them in the pan where the mushrooms were previously cooked. Cut the taleggio cheese into small pieces, add it to the gnocchi and pour a ladle of cooking water from the gnocchi, in this way the cheese will melt and obtain a fabulous cream to bind this first course. We just have to prepare the dishes, serving the gnocchi to be immediately enjoyed, in fact they are excellent as soon as they are ready, creamy, quick and fragrant!