Method
In a bowl, work the ricotta until it is creamy. Then add the
rocket, cut into pieces, and stir into the sauce. In the meantime, bring the Gnocchi
stuffed with porcini mushrooms to the boil in plenty of salted water. As they
float to the surface, strain them and add the ricotta cream sauce, a handful of
black pepper and 3 tablespoons of olive oil. Lastly, serve the gnocchi with a
bit of parmesan cheese.
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