Gnocchi with mushrooms and provola

To prepare gnocchi with mushrooms and provola, wrap the Ratte potatoes in aluminum foil 1, place them on a baking tray 2, and bake in a preheated static oven at 392°F for about 40 minutes. Once cooked, remove the foil 3. 

Press them with a potato masher 4, collecting the puree on a work surface. Add salt and rice starch 5, then season with a sprinkle of nutmeg 6. 

Add the grated Parmesan 7 and finally the pasteurized egg yolk 8. Knead with your hands 9 until you obtain a homogeneous mixture. 

Form a compact dough 10, once ready, the dough does not require resting time and can be worked immediately. Divide it into smaller portions 11, then roll it into logs 12. 

Cut them into small pieces of about 0.3 oz 13. Round each piece between the palms of your hands to form spheres, dusting your hands with rice starch for ease. If desired, you can slightly groove them with a fork 14 to give the classic gnocchi shape 15. Also, dust the prongs with starch to achieve a well-defined shape.

Focus on the provola sauce. Cut the provola into small cubes 17 and pour the cream into a saucepan, reducing it slightly over very low heat until it thickens by 60%, which will take about a quarter of an hour. Add the provola to the hot cream 18.

Stir until completely melted 19. Transfer the mixture to the blender jar 20, blend until smooth, and then pass it through a fine-mesh sieve (chinoise) 21 for a velvety consistency. 

Now move on to the mushrooms. How to Clean Porcini Mushrooms with a damp cloth, remove the earthy part with a small knife 22, and cut 300 g into regular cubes 23. Thinly slice the remaining 50 g of porcini 34. 

Transfer them to a bowl and season with a drizzle of extra virgin olive oil 25 and a pinch of salt, then add a few fresh thyme leaves 26, set them aside for garnishing the dish. Now, sauté the remaining cubed mushrooms in a pan: heat a drizzle of oil with garlic, rosemary, and thyme, then add the porcini cubes 27. 

Brown them over high heat for a few minutes 28, they should not change color. Transfer them to a bowl 29 and set aside. Meanwhile, bring a pot of salted water to a boil and add the gnocchi 30. Cook until they float to the surface.

While the gnocchi cooks, prepare their seasoning: in the same pan where you cooked the mushrooms, pour a little olive oil 31, butter, stripped thyme, and a sprinkle of pepper 32. Drain the gnocchi directly into the pan 33.

Let them season for a few moments 34. Now you're ready to plate: pour a ladle of provola sauce on the bottom 35 and place the gnocchi on top 36. If the sauce sets, heat it in the microwave for a few seconds.

Decorate with the slices of raw porcini 37. Then add the sautéed mushrooms 38 and finish with a drizzle of raw extra virgin olive oil and a grind of black pepper. Serve your gnocchi with mushrooms and provola immediately 39.