Gnocchi di Ricotta con Sugo di Porcini

• 400 g fresh ricotta
• 180 g plain flour
• 4 tbsp

To make the dumplings, mix the ricotta, flour and breadcrumbs together, seasoning with salt, pepper and nutmeg to taste. To check that the mixture will stick together (there is no egg here), take a little pellet of the mixture and drop it into boiling salted water. If it falls apart, you need to add some more breadcrumbs to the mixture. When the consistency is right, roll into sausages, 2cm in