Brown the crumbled salami paste in a pan for around ten minutes in four spoonfuls of oil. Blend with the white wine, add the cream, the Compagnia mushroom cream and continue cooking for another 10 minutes on a low flame. Add salt and pepper to taste.
Cook the garlic clove and sliced funghi porcini mushrooms in a spoonful of oil in another pan. Cover and leave to cook on a low flame until cooked.
Place the gnocchi in plenty of salted water, drain as soon as they rise to the surface. Sauter the gnocchi in the pan with the condiment for a few moments turning them delicately so as not to break them.
Serve adding some funghi porcini mushrooms.
Buon Appetito !
Pinot Grigio del Collio