Delicious potato gnocchi cooked with fresh mushrooms and speck, enhanced by ricotta and fresh parsley. A quick yet flavorful dish perfect for any pasta lover.
1: Clean the mushrooms by scraping off the dirt with a knife and cut them into pieces.
2: Slice the speck into strips.
3: Heat a non-stick pan and cook the speck over high heat for 5 minutes.
4: In the same pan, add 2-3 tablespoons of extra virgin olive oil and the garlic, and heat them.
5: Cook the fresh mushrooms (if frozen, add them directly from frozen) over high heat for 10 minutes, stirring and salting them lightly.
6: Boil a pot of lightly salted water and cook the gnocchi.
7: In a pan, place the ricotta and two tablespoons of the gnocchi cooking water, and melt the ricotta.
8: Add the cooked mushrooms and the browned speck; mix well.
9: Drain the gnocchi directly into the pan with the sauce and sauté for one minute.
10: Sprinkle with freshly chopped parsley.
