Dumplings With Porcini

Preparation:

Preparation: Peel the onions, wash them, chop them finely and sauté them in a pan with the oil without letting them brown; add a ladle of water, a pinch of salt and cook over medium heat for about 10 minutes, stirring often; the mixture must be dry. Wash the potatoes, put them in a saucepan with plenty of cold water, bring to the boil, add salt and cook for about 40 minutes until they are soft. Drain them, remove the peel and pass them through the potato masher. Sift the flour, arrange it in a fountain, put the mashed potatoes in the centre, the cooked and cooled onions; add the egg, a pinch of salt and quickly mix the ingredients. Form sticks about 1.5 cm thick by rolling them on a floured surface; cut them into logs about 2 cm long and flatten them slightly. Continue with the same procedure until the dough is finished and place them on the pastry board keeping them well separated from each other. Prepare the dressing: clean the spring onions by removing the roots, the outer leaves and the harder green part; wash them, cut them into strips and let them dry in a pan with a little oil; clean the porcini mushrooms by depriving them of the earthy and hard part, wash them quickly, dry them, cut them into slices and brown them in a pan with the remaining heated oil; add them to the prepared spring onions, season with salt and pepper and continue cooking for a few minutes; finally add the washed and chopped parsley. Bring plenty of water to the boil in a saucepan, add salt and cook the gnocchi; drain them as soon as they float to the surface, season them with the hot mushroom and spring onion mixture. Sprinkle them with grated Parmesan cheese as desired.