Method

Introductory photographs from the original

0 steps completed out of 11

1.Step 1 of 11
To speed things up, I cook the peeled potatoes in the microwave with a little water and salt, covered with cling film, for 15 minutes at full power, and they come out perfectly. Meanwhile I prepare the filling. I had already cleaned, quickly washed and cooked the pioppini in a pan with oil, parsley, garlic, salt and pepper. I grate the cheese with a coarse grater.
2.Step 2 of 11
I chop the mushrooms with a knife, keeping a few small ones for decoration, and add the Tombea and grated cheese. I had 2 tablespoons of ricotta to use up, but it is optional. I mix well.
3.Step 3 of 11
When the potatoes are cooked, I drain them. I put a little flour on the work surface, press the potatoes through a ricer and spread them out to cool slightly so they absorb less flour. I beat the egg in a small bowl with a little salt and distribute it over the potatoes, adding more flour.
4.Step 4 of 11
I start mixing with a dough scraper.
5.Step 5 of 11
I knead quickly. My flour quantity was perfect, but judge according to your potatoes. The dough should be soft but not sticky.
6.Step 6 of 11
I divide the dough into balls of 50 grams.
7.Step 7 of 11
I flatten them and add a walnut-sized amount of filling.
8.Step 8 of 11
I take each disc in my hands and start closing it into a parcel, then roll into a ball.
9.Step 9 of 11
I place them on the floured surface.
10.Step 10 of 11
I bring a large pan of salted water to the boil and add the gnocchi. I wait for them to float, which takes a few minutes because they are heavy, then drain into a frying pan where I have melted butter with sage and garlic. I toss quickly and add a few Tombea shavings.
11.Step 11 of 11
I serve with the melted butter, a little Parmesan and a few of the pioppini I had reserved.

Giant gnocchi filled with pioppini mushrooms and Tombea cheese, with butter and sage

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Ingredients

Method