Chestnut and ricotta gnocchetti with mushrooms

Ingredients

For 1 serving

• Chestnut flour50 g
• Ricotta80 g
• All-purpose flour20 g
• Button mushrooms120 g
• Butter5 g
• Thymeto taste
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose,

In season: October – December

Method

1. In a bowl mix the chestnut flour, plain flour, ricotta and a pinch of salt, then knead by hand until the dough is soft, even and no longer sticky; if it's too wet add a little more plain flour.
2. On a floured surface roll the dough into ropes about 1.5 cm thick and cut into roughly 2 cm pieces; lay them on a floured tray without overlapping.
3. Bring a pan of water to the boil for the gnocchetti and salt it once it boils.
4. Meanwhile clean the button mushrooms with damp kitchen paper, trim the earthy base and slice them; melt the butter in a frying pan over medium heat with the thyme, add the mushrooms and sauté for 6 minutes, until golden and their liquid has gone; season with salt.
5. Add the gnocchetti to the water and cook for 2–3 minutes, until they float; lift them out with a slotted spoon.
6. Toss them in the pan with the mushrooms for a minute, adding a spoonful of cooking water if needed, and finish with black pepper.