Chestnut dumplings, mushrooms of Borgotaro, currant and mint

Recipe ingredients:

(for 4 people)

Chestnuts dumplings
500 g of potatoes
75 g of chestnut flour
125 g of wheat flour type 00
a yolk
Butter to taste

Dressing
Red currants to taste
a Lemon
200 g mushrooms of Borgotaro i.g.p.

Decoration
Mint to taste

Preparation:

Chestnut Dumplings
Boil the potatoes, pass them to a potato masher, and when warm, mix the flour and egg, then mix the dough and cut dumplings, then cook in salted water. Take a part of this to emulsify the butter in a skillet, then drain the gnocchi, and sauté them.

Dressing
Shell the redcurrants and sieve. Obtain a puree adding a little lemon juice.
Remove the earth from mushrooms of Borgotaro with a damp cloth, cut into strips 3 mm thick and grill them.

Presentation:

Place in each plate seven dumplings, alongside each of them a strip of grilled mushrooms of Borgotaro, add a few drops of red currant puree and garnish with julienne strips of mint.