Step 1

In a bowl, place the ricotta, grated cheese, powdered porcini, egg, and salt.

Step 2

Add 3/4 cup of the flour and mix briefly.

Step 3

Add only as much more flour as you need to create a workable dough. (Be careful not to overwork the dough.)

Step 4

Divide the dough into fist size pieces, and roll into long logs as thick as your thumb on a lightly floured surface.

Step 5

Cut into 1 1/2 inch crosswise slices and gently place on a lightly floured baking sheet.

Step 6

Continue with the rest of the dough in this manner.

Step 7

If not using immediately, place in the refrigerator.

Step 8

To make the topping, slice the mushrooms, then cut into pieces no larger than 2 inches.

Step 9

Once cooked, you do not want the mushroom piecers to be larger than the gnocchi.

Step 10

Heat the oil and butter in a frying pan and cook the mushrooms until tender and brown, then remove from the heat.

Step 11

When you place the gnocchi into the boiling water, reheat the the mushrooms and add the additional 2 tablespoons of butter and the spinach.

Step 12

Stir just until the spinach has wilted, and season the vegetables with salt and pepper.

Step 13

To cook the gnocchi, drop into lightly salted water and remove as soon as they float to the top, after 1 or 2 minutes.

Step 14

Place in a warmed bowl, top with your mushroom sauce, and gently mix.

Step 15

Serve in individual bowls with shaved pecorino cheese on top.