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Roman recipes

Porcini mushroom and potato soup with chard dumplings


For the soup:
1 kg fresh porcini mushrooms
3 average sized potatoes
2 garlic cloves
1 small onion
extra virgin olive oil
salt and pepper
For the gnocchetti:
2 potatoes
1 egg
flour q.b.
300 gr. chard

For the soup: clean the porcini mushrooms and set aside half of them; put garlic, onion and oil in a pan to brown and then add the porcini together with the potatoes after having peeled and washed them and cut up into dices; cook for 10-15 minutes, cover with water and cook for about 20 minutes, adding salt and pepper.

Once the potatoes are soft, blend the mix.

For the gnocchetti:  boil the potatoes and mash them; boil the chard, squeeze the water out of them and sauté with some oil and garlic in a non-stick pan. Then blend and leave to cool. When cooled add to the potatoes, with the egg, the chard cream and the flour and knead until a soft green dough is obtained; cut into small pieces and roll each piece with your hands so as to obtain long strips of the thickness of a little finger and then cut up into one-centimetre lengths (gnocchi). Place the gnocchi on a net and sprinkle with flour. Cut the remaining porcini into strips and sauté them with garlic, oil, seseli and chilli pepper for two minutes on a high flame. Cook the gnocchi and then add them to the heated soup. Serve al dente and garnish with the hot sautéed porcini à la seseli. This dish may be savoured with cubes of oven dried Lariano bread.