SERVES 2 HUNGRY PEOPLE:
For the gnocchi: 4 medium sized potatoes 1 pack Ricotta (250g) 350g of flour + a little more for your work surface 1 egg 1 heaping teaspoon salt
For the sage butter with mushrooms: 300g FreshlyGrounds oyster mushrooms 1 garlic clove butter olive oil sage salt & pepper
Boil the potatoes for about 25 minutes until they are done. Allow them to cool shortly and peel. Grate the potatoes by using a potato ricer. If you don't have one, you can easily press the potatoes thoroughly trough a fork, there shouldn't be any lumps left. Mix the potatoes with ricotta, flour, salt and the egg. Whisk with a fork until it gets crumply.
Then use your hands to gently bring all together. Be careful not to over knead and not to over flour the dough.
On a clean floured work surface form a rope with the dough and cut into small pieces. If you like, you can now lightly press the gnocchi with a fork to get their typical shape.
It's best to place your gnocchi on a floured baking tray or a large wooden board to avoid them from sticking together.
Add the gnocchi to boiling water, We would recommend to this in several batches. They should be ready in about 2 - 3 minutes or as soon as they rise to the top. Remove them with a slotted spoon.
In the meantime, cut the mushrooms into slices. Peel and chop the garlic.
Heat a pan and fry the mushrooms. First without any fat, only with a little salt. This will prevent the mushrooms from getting mushy and keeps the yummy taste. Once the mushrooms are done, add a little olive oil and a big piece of butter, the sage and the chopped garlic.
Gently add the gnocchi and sauté for 2 - 3 minutes, season to taste with salt and pepper and serve with some freshly grated Parmesan cheese.
If you like the gnocchi lightly fried, as we do, you should fry them briefly in a little oil until golden brown and then simply add them to the mushroom sage butter.