Gnocchi ai Funghi
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- Gnocchi500 g
- Salt to taste
- Dried Funghi100 g
- Fresh cream300 ml
- Parmesan100 g
- In a frying pan, add the already hydrated funghi with the cream to boil until the cream reduces.
- Cook the gnocchi in salted water, until the dough rises.
- Drain the pasta, add to the sauce, adjust the salt and finish with Parmesan
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