Prepare your gravy
Create your own sauce to taste and bring it to temperature. Add 100ml of water. Don't be afraid to dilute the sauce too much.
Potato gnocchi filled with speck and brie cheese with porcini mushrooms sauce
- potato gnocchi filled with speck ham and brie cheese: 350 g
- Fresh cream: 75 ml
- Porcini mushrooms (frozen): 200 g
- Garlic: to taste
- Salt: to taste
- Extra-virgin olive oil: to taste
- Milled black pepper: to taste
- Butter: 50 g
- Water: 100 ml
HOW TO MAKE THE SAUCE
In a non-stick skillet, heat a drizzle of extra-virgin olive oil, some garlic cloves and then discard them. Add the chopped porcini mushrooms, salt and cover. Cook for 10 minutes, transfer in a blending beaker, add the fresh cream and blend until smooth, season with salt and pepper to taste.
HOW TO MAKE THE GNOCCHI
In the same skillet, pour 100 ml of water, butter and bring to a boil. Add the gnocchi in and gently stir-fry, about 3 minutes. Place the mushroom sauce in a plate, add the gnocchi and serve. Season with black pepper to taste.