Instructions

Finely grate the Pecorino Toscano and put it into a bowl. Add cottage cheese and turmeric, then mix them with a wooden spoon. Put the dough on a floured surface, add the egg, flour, and breadcrumbs, and then mix with your hands. Divide the dough into 2 cm thick strands and cut the gnocchi with a knife.

Move on to prepare the mushroom cream. Clean the mushrooms with a kitchen brush, gently remove the cap from the stem, and cut both into thin slices lengthwise. Peel and dice the potatoes. Put the oil into a frying pan and let the garlic brown; add the diced potato and mushrooms, then cook over high heat for a few minutes. Season with salt and pepper, add the vegetable stock, and cook for about 20 minutes over medium heat. Remove the garlic and blend the mixture into a food processor; strain with a soup strainer for a smooth consistency. Cook the gnocchi in boiling salted water. Pour the mushroom cream into a soup plate, drain the gnocchi, and gently place them over the cream. Drizzle with EVO oil and garnish with fresh parsley. Serve hot.