First prepare the side dishes, put the beans in a little olive oil and salt in a pan and cook until al dente, set aside. I used frozen ones. Fry the mushrooms well, then add the onions and season with salt and pepper and set aside.
For the gnocchi, bring a saucepan of water to a boil. Prepare a pan with a little olive oil and butter and a sieve to drain.
Put the following in a bowl: ricotta, freshly grated Grana Padano, turmeric, egg yolk, salt, pepper, flour. Knead it into a mass with your hands, it can still have a slightly sticky consistency.
Dust the work surface with flour. Halve the dough and form 2 rolls about 30 cm each. Then cut into pieces about 2 cm wide. Turn the gnocchi over and use a fork to make a pattern on the cut surface, on both sides. Put the gnocchi in portions in salted, boiling water. When they rise to the surface, remove them with a ladle and allow to drain. Then cook the next.
Heat the prepared pan and toss the gnocchi in it. Add the beans to the other pan with the mushrooms and heat them too.
When serving, add pepper and some grated cheese.
The gnocchi look nice yellow from the turmeric. I want to use more turmeric in the kitchen as it is a very healthy condiment, either as a powder or fresh. Turmeric is better absorbed by the body in conjunction with black pepper. You should not consume more than 1 heaped teaspoon of ground turmeric or 5 grams of fresh turmeric a day.