Ingredients for 4 people:
For the gnocchi:
600 gr of potatoes
About 70/90 gr (depending on the moist) of potato starch or cornstarch
For the sauce:
3/4 firm porcini mushrooms of medium size (alternatively frozen ones that must be cooked without being defrosted are also good)
3 tablespoons of extra virgin olive oil
2 cloves of garlic
Salt and pepper
Wash and steam the potatoes with the peel and once boiled pass them in the potato masher with the peel: the peel will be automatically removed from the instrument and you will find only the pulp in the bowl. Let them cool and form a fountain on the pastry board. Form a well in the center, add the egg, a little bit of starch and start kneading with the help of a fork, adding the necessary starch little by little until the mixture is compact and non-sticky. Divide the dough into equal parts and make a sausage with each part by rolling it on a pastry board (always floured) with the help of both hands until a thickness of about 1 cm is obtained. Cut into pieces of about two centimeters that you can keep like this, or make the "stripes" by passing them with your thumb on the prongs of a fork or on the appropriate wooden tool. They are good both ways. With the "righette" they collect the sauce better.
Put a pot of water on the heat, and in the meantime cut the porcini mushrooms into strips and sauté them quickly and at low heat in a large pan with oil and garlic (1 whole clove to be removed after 5 minutes of cooking) without browning. Add a ladle of vegetable broth (the chefs teach that you should always have a pot of vegetable broth on the stove, we humans can also opt for a ladle of boiling water with a pinch of salt) and let it cook for about ten minutes, making sure that the sauce does not dry out too much, possibly adding more broth or cooking water.
When the water reaches the boiling point, add salt and delicately add the gnocchi which cooks very fast. As they come to the surface, drain them with a skimmer, and sautee them in the pan with the porcini sauce. Sautee quickly, then turn off the heat and sprinkle with chopped fresh parsley.