Creamy potato dumplings with mushrooms

Clean and slice the fresh mushrooms (not too thinly). I used Portobello mushrooms. Then, sauté them in a pan with a drizzle of oil and the finely chopped shallot.

Add salt, pepper and deglaze lightly with white wine.

Once evaporated, sprinkle with parsley.

Then add the Philadelphia, mixing until it has melted and a nice, not too liquid cream has formed.

Meanwhile, bring salted water to a boil and add the potato dumplings (2 minutes will be enough). Then drain the dumplings directly into the sauce, adding a ladle of cooking water if necessary.

Mix all the flavors well and, off the heat, stir in the grated Parmesan cheese. Serve hot and enjoy!