Best 2 Porcini Gnocchi Recipes
Indulge in a culinary journey with our exquisite Porcini Gnocchi, a symphony of flavors that will tantalize your taste buds. This delectable dish combines the earthy essence of wild porcini mushrooms with pillowy-soft gnocchi, creating a harmonious balance of textures and flavors.
Encapsulating the essence of Italian cuisine, our Porcini Gnocchi features a variety of tantalizing recipes, each offering a unique culinary experience. Embark on a rustic adventure with our classic Porcini Gnocchi with Butter and Sage, where the nutty flavor of porcini mushrooms intertwines with the aromatic notes of sage and butter, resulting in an irresistible symphony of flavors.
For a touch of creamy indulgence, try our Porcini Gnocchi with Gorgonzola Sauce, where the rich and tangy Gorgonzola cheese envelops the delicate gnocchi in a velvety embrace. Experience an explosion of flavors with our Porcini Gnocchi with Wild Mushrooms, where an assortment of wild mushrooms, including shiitake, chanterelle, and oyster, join forces with porcini to create a delectable medley of umami flavors.
Transport yourself to the vibrant streets of Italy with our Porcini Gnocchi with Pomodoro Sauce, where the vibrant flavors of fresh tomatoes, fragrant basil, and a hint of garlic come together to create a classic Italian sauce that perfectly complements the delicate gnocchi.
And for those seeking a vegetarian delight, our Porcini Gnocchi with Pesto Sauce offers a symphony of flavors, where the aromatic basil, nutty pine nuts, and vibrant olive oil create a vibrant and flavorful sauce that beautifully complements the earthy notes of the porcini mushrooms.
With each recipe meticulously crafted to showcase the unique characteristics of porcini mushrooms, our Porcini Gnocchi collection promises an unforgettable culinary experience that will leave you craving for more.
GNOCCHI WITH CREAMY TOMATO-PORCINI SAUCE
Categories Milk/Cream Mushroom Pasta Tomato Vegetarian Quick & Easy Winter Bon Appétit
Yield Serves 4
Number Of Ingredients 7
Steps:
- Place porcini in medium bowl. Pour 1 cup boiling water over. Let stand until porcini are soft, about 30 minutes. Remove porcini from water, reserving soaking liquid. Finely chop porcini.
- Melt butter in heavy medium saucepan over medium-high heat. Add porcini and sauté 3 minutes. Add cream and 3/4 cup soaking liquid, leaving any sediment behind in bowl. Simmer until liquid is reduced to 3/4 cup, stirring occasionally, about 4 minutes. Stir in marinara sauce; bring to simmer. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to simmer before using.)
- Cook gnocchi in large pot of boiling salted water until tender but still firm to bite. Drain.
- Add gnocchi to sauce and toss to coat. Divide among 4 plates. Serve, passing Parmesan separately.
THREE ONION GNOCCHI, BABY SHIITAKE, PORCINI BUTTER WITH DAIKON SPROUTS AND OVEN DRIED TOMATOES
Steps:
- Gnocchi: In a small saute pan over high heat add the cippolini and Vidalia onions and the shallots. Season with salt and pepper. Continue to stir until the onions begin to brown and become loose. Remove from pan and place in the refrigerator. To make the gnocchi, puree the onions in a food processor. Place the puree in a bowl. Add the flour in small amounts and mix until well incorporated. Knead the dough for approximately 1 minute. Divide the dough and roll each portion into a long log about as thick as a penny, using a lightly floured surface. Cut into small pieces about 1/2 -inch. Place the gnocchi on a floured pan and refrigerate. Place the gnocchi in a pot of boiling water and cook until they begin to float, 1 to 2 minutes. When cooked place in an ice water bath. When cool, remove from ice water and refrigerate.
- Porcini Butter: Dice porcinis and butter into small pieces. Place ingredients into a food processor and puree. Mix until incorporated. Season with salt and pepper.
- To Finish: In a saute pan over medium heat, add the butter. When the butter is just turning brown add the gnocchi and baby shiitakes and stir. When the gnocchi beginnings to brown, add the Madeira and Marsala and reduce for about 3 minutes. Finish with the porcini butter.
- Place the gnocchi and baby shiitakes around the plate, spooning the sauce over the gnocchi and the mushrooms. Top with the daikon sprouts to serve.
Tips:
- Select the right potatoes: For the best gnocchi, choose starchy potatoes like Russets or Yukon Golds. These varieties will give your gnocchi a light and fluffy texture.
- Cook the potatoes perfectly: To ensure your gnocchi is cooked through, boil the potatoes until they are tender but still slightly firm. Overcooked potatoes will make your gnocchi gummy.
- Use a potato ricer: A potato ricer will help you achieve the perfect texture for your gnocchi. It will create light and airy dumplings that will cook evenly.
- Don't overwork the dough: Once you have combined the potato mixture with the flour and egg, mix it just until the ingredients come together. Overworking the dough will make your gnocchi tough.
- Cook the gnocchi in batches: To prevent the gnocchi from sticking together, cook them in small batches. Drop the gnocchi into boiling water and cook until they float to the top. Then, remove them from the water with a slotted spoon and transfer them to a plate.
- Serve the gnocchi immediately: Gnocchi is best served immediately after it is cooked. You can toss it with your favorite sauce or simply drizzle it with olive oil and Parmesan cheese.
Conclusion:
Homemade gnocchi is a delicious and versatile dish that can be enjoyed in many different ways. With the right ingredients and a little bit of practice, you can make perfect gnocchi at home. So next time you're looking for a new and exciting dish to try, give this porcini gnocchi recipe a try.
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