Gnocchi with mushrooms, figs and caciotta.The recipe

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https://www.lifegate.it/gnocchi-con-funghi-fichi-e-caciotta-la-ricetta

Tasty and very satisfying for the palate, gnocchi with mushrooms, figs and caciotta are a rich first course.Accompanied by a portion of vegetables they become a single dish.

The sweetness of the ripe figs and honey pleasantly contrasts the flavor of the mushrooms and cheese.The recipe for these gnocchi will conquer even the most demanding palates.

Scope Main course
Kitchen Italian
Portions 4
Total time 30 minutes

Ingredients  

Preparation

Start preparing the gnocchi with mushrooms, figs and caciotta by bringing plenty of lightly salted water to the boil.
Cooking mushrooms © Beatrice Spagoni
In the meantime, soak the dried porcini mushrooms in water and clean the mushrooms by cutting the base of the stems and delicately rubbing the surface with a soft cloth, Then cut them into wedges. Also coarsely chop the porcini mushrooms.Peel the garlic clove and brown it in a pan with two tablespoons of olive oil, then add the mushrooms, let them flavor over high heat for a few minutes, then lower the heat, add salt, pepper, sprinkle a few leaves of thyme and continue cooking. cooking until the mushrooms are soft and lightly golden.
The preparation of figs © Beatrice Spagoni
Wash the figs and cut them into wedges.Heat the caciotta in a small pan.
Pan-fried caciotta © Beatrice Spagoni
Boil the gnocchi in boiling water, when they come to the surface, drain them and put them in the pan with the mushrooms, mix gently, then plate them, add the softened caciotta, the figs and sprinkle a teaspoon of honey on each plate.Flavor the dishes with fresh thyme and immediately serve the gnocchi with mushrooms, figs and caciotta, piping hot.
Gnocchi with mushrooms, figs and caciotta ready to taste © Beatrice Spagoni

Advice and curiosities

From the end of May-June, with the flowers, until the end of September, i figs they are among the fruits richest in nutritional properties to taste and take advantage of in kitchen preparations.Toning and restorative, in addition to sugars they contain many vitamins (A, B1, B3 and C) and mineral salts.

Steps 

  • Bring plenty of lightly salted water to the boil.
  • Soak the dried porcini mushrooms in water.
  • Clean the mushrooms by cutting the base of the stems and delicately rubbing the surface with a soft cloth then cut them into wedges
  • Coarsely chop the soaked porcini mushrooms.
  • Peel the garlic clove and brown it in a pan with two tablespoons of olive oil.
  • Add the mushrooms, let them flavor over high heat for a few minutes, then lower the heat, add salt, pepper and sprinkle a few leaves of thyme.
  • Continue cooking until the mushrooms are soft and lightly golden.
  • Wash the figs and cut them into wedges.
  • Heat the caciotta in a small pan.
  • Boil the gnocchi in boiling water, when they come back to the surface, drain them immediately and place them in the pan with the mushrooms, then mix gently.
  • Plate the gnocchi, add the softened caciotta, the figs and sprinkle a teaspoon of honey.
  • Flavor the dishes with fresh thyme and immediately serve the gnocchi with mushrooms, figs and caciotta, piping hot.

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