Gnocchetti Ricotta with Sautéed Mushrooms

Pour the ricotta into a bowl and add the Parmigiano Reggiano grated cheese, flour, eggs and egg yolks. Season with salt to taste and mix until you get a mixture Smooth, compact, and workable; avoid leaving dry flour patches or ricotta lumps. The dough should be soft, yet firm enough to shape.

Transfer the dough to the work surface and shape it into regular sticks, working them gently. Maintain a uniform consistency along the entire length: this way the gnocchetti they will cook at the same time and will maintain a uniform shape during cooking.

Cut the sticks into small cylinders, smaller than traditional potato gnocchi. Run each cylinder with your thumb over the prongs of a fork, applying light pressure to create the characteristic grooves. Continue shaping until all the dough is transformed into gnocchetti regular.

Thoroughly clean and slice the porcini mushrooms. Cut into evenly sized pieces so they cook evenly. Prepare the garlic and chop the parsley, keeping it aside for the final seasoning; the parsley should be added at the end to better preserve its aroma.

Heat a little extra virgin olive oil in skillet Add the porcini mushrooms and garlic. Sauté until cooked and fragrant, seasoning with salt; their consistency should remain recognizable, without reducing to a sauce. Turn off the heat or finish cooking by adding the chopped parsley at the end.

Bring to a boil plenty of salted water and immerse the gnocchettiMaintain a steady boil and wait for them to float to the surface: this is a clear indicator of cooking. Collect them as soon as they float, avoiding prolonged soaking to avoid compromising their consistency.

Collect the gnocchetti Transfer directly to a serving dish and gradually season with the sautéed mushrooms. Toss gently and gently, using broad movements to avoid breaking the fresh pasta. Serve immediately, while the dish is still piping hot and the aroma of the porcini mushrooms and parsley is most evident.