Potatoes, 17 Oz
Radicchio Rosso of Treviso, 9 Oz
Extra Virgin Olive Oil, 2 Tablespoons
Garlic, 1 Clove
Flour, 5,5 Oz
Mushrooms, 9 OZ


Cook the peeled potatoes to steam for about 10 minutes.
Mash the potatoes with a potato-masher or a fork.
Add the flour.
Mix the ingredients and knead until the mixture is compact.
Cut a piece of dough, form a strip and round it, then cut into pieces.
Take a fork or a grater with flour and roll all the pieces of dough on it.
Wash and cut the mushrooms and the Radicchio Rosso of Treviso into slices.
Put in a pan the extra virgin olive oil, the clove of garlic and the sliced vegetables.
Lower the heat and close the lid.
Turn 1 or 2 times in about 10 minutes of cooking.
While vegetables are cooking, cook the gnocchi in a pot of boiling water until them float.
Drain in a colander, then add to the Radicchio Rosso and mushrooms sauce and stir well.
Divide the gnocchi into warm plates and serve it.

Thanks to: Misto Frigo