FIRST COURSE - “Gnoc da la Chigià” on a bed of parsley, porcini mushrooms and herbs

Recipe for 4 people

Ingredients
500 g 00 flour
400 g water
4 porcini mushrooms
Parsley, to taste
Butter, to taste
Garlic, to taste
Salt, to taste
Aged local cheese, to taste

Preparation
For the gnocchi:
Mix the water and flour vigorously and let rest for a few hours. Use a spoon to form the gnocchi and immediately cook them in boiling water.

For the parsley bed:
Quickly blanch the parsley and cool it immediately in ice; blend it with butter until it forms a smooth mixture.

For the mushrooms:
Clean them carefully, slice them and quickly sear them with salt, pepper and garlic. Add the gnocchi.

Serving:
Put a little parsley sauce on the bottom of the dish, place the gnocchi in the centre, grate the cheese over them and decorate with herbs and flowers.