Andrea Pastore, executive chef at Amici restaurant, The Yas Hotel.

Ingredients

For the Ricotta Gnocchi:

400g of ricotta cheese
4 egg yolks
100g of grated parmesan cheese
120g of flour
salt
black pepper
nutmeg

For the Porcini mushrooms sauce:

10ml of extra virgin olive oil
200g of porcini mushrooms
1 clove of chopped garlic
1 tbsp of chopped onion
100ml of fresh cream
100g of grated parmesan cheese
salt
black pepper
chopped parsley

Method

1. Mix all the ingredients together for the gnocchi. Using a piping bag form the gnocchi and cook it in a pot with boiling water
2. Fry the mushrooms in a pan with olive oil, garlic and onion. When the mushrooms turn brown, add the cream to the pan
3. Once the sauce is thick, add the gnocchi and season it with salt, pepper, parsley and parmesan cheese
4. Serve on a plate and decorate with a sprinkling of roasted pinenuts