Fresh pasta gnocchetti with porcini sauce

Ingredients for 4 people
Pasta
200 g Italian '00' flour
100 g semolina
3 eggs
Sauce
20 g dried porcini
50 g diced pancetta
2 tablespoons tomato purée
3 or 4 tinned peeled tomatoes
1 onion
20 g butter
Extra virgin olive oil
Salt and pepper, or chilli if you like spice
Parsley

I combine the two flours on the work surface and make a well.

I break eggs into the centre.

I knead, gradually incorporating flour.

If too firm, add water.

I work until smooth and elastic.

I wrap in cling film and rest at least half an hour.

I cut off a small piece after resting.

I roll into a rope.

I cut pieces about 1 cm long.

I put a piece on a gnocchi board.

I gently press with my thumb and roll it over the board.


I arrange all gnocchetti slightly apart on a parchment-lined tray dusted with semolina and dust them too.

Porcini sauce: I squeeze and roughly chop mushrooms previously soaked in lukewarm water.

I brown chopped onion and pancetta in butter and a little oil in a saucepan.

I add chopped peeled tomatoes, purée, water, salt, pepper or chilli and chopped parsley, and cook covered about 15/20 minutes.

I boil plenty of salted water and cook gnocchetti about 10 minutes. Though fresh, they are thick; keep al dente.

I drain and toss with sauce, grated Parmigiano and oil.