Potato Gnocchi

Peel the potatoes, prepare 300g, and cut them so they boil well.

Drizzle a little olive oil in a pot, add the potatoes, pour in water to boil them beforehand, and season lightly with salt and pepper.

When a chopstick goes through easily, turn off the heat, remove, and drain in a sieve.

Place the boiled potatoes in the largest bowl you have, add 100g of flour, ricotta cheese, Parmigiano Reggiano, 20g of butter, and 1 egg, then mix well.

Gradually add the remaining 100g of flour, season lightly with salt and pepper, and mix roughly while mashing with a fork.

Add one tablespoon of ricotta cheese and mix gently once more with a fork.

Knead the dough by hand until it comes together.

Once the dough is ready, place it on a cutting board, slice into appropriate sizes, and cut into bite-sized pieces.

Sprinkle a little flour on a plate and place the cut gnocchi on top.

Prepare a pot again, pour in hot water, and once it is boiling vigorously, add the dough.

Stir once so they don't stick together, and remove after 1 minute.

Drizzle olive oil in a pan and add the boiled gnocchi.

Flip them once they turn golden brown and cook until they feel completely crispy.

Set the cooked gnocchi aside and make the sauce.

Drizzle a little olive oil in a pan, add 90g of bacon, 4 cloves of sliced garlic, 150ml of heavy cream, and 3 sliced button mushrooms, season with salt and pepper, and grate in plenty of cheese.

Spread plenty of sauce on a plate, place a few gnocchi on top, and finish by grating more cheese over it.