Best 8 Porcini Gnocchi With Prosciutto And Parmesan Cream Recipes

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Indulge in a culinary masterpiece that combines the earthy flavors of porcini mushrooms with the delicate texture of homemade gnocchi. This exquisite dish, accompanied by crispy prosciutto and enveloped in a luscious Parmesan cream sauce, is a symphony of taste and texture that will tantalize your taste buds. Discover the art of crafting this delectable entree through our step-by-step recipe, ensuring a restaurant-quality meal in the comfort of your own kitchen. Don't miss the additional recipes featured in this article, offering variations of this classic dish with equally delightful flavors. Embark on a culinary journey that celebrates the essence of Italian cuisine with these exquisite porcini gnocchi creations.

Check out the recipes below so you can choose the best recipe for yourself!

GNOCCHI WITH PROSCIUTTO, SPRING PEAS, AND CHANTERELLES



Gnocchi with Prosciutto, Spring Peas, and Chanterelles image

Provided by Anne Burrell

Categories     main-dish

Time 2h35m

Yield 4 servings

Number Of Ingredients 17

1 1/2 cups fresh peas (frozen can be substituted in a pinch)
Extra-virgin olive oil
3 cloves garlic, smashed
Pinch crushed red pepper
1/4 pound prosciutto, sliced into 1/2-inch wide slices
2 cups chanterelle mushrooms, brushed or lightly rinsed and pulled apart
Kosher salt
1 cup chicken or vegetable stock
1/2 recipe Chef Anne's Light as a Cloud Gnocchi (I recommend to make a full recipe and freeze half for another use), recipe follows
2 tablespoons butter
4 tablespoons grated Parmigiano
1/2 bunch chopped chives
5 large Idaho potatoes
2 eggs
3/4 cup grated Parmigiano
3 to 4 cups all-purpose flour
1 tablespoon salt

Steps:

  • Bring 2 pots, 1 large and 1 medium, with well-salted water to a boil over medium heat. Set up a bowl of well-salted ice water. Blanch the fresh peas in the medium pot of boiling water until they are cooked but still crunchy and then immediately plunge them into the salted ice water. Remove them from the ice water and reserve.
  • Coat a large saute pan over medium heat with olive oil. Add the smashed garlic cloves and crushed red pepper. Bring the pan to a medium high heat. When the garlic has become golden brown and is very aromatic, remove it and discard. Add the prosciutto and saute until it starts to get crispy, 1 to 2 minutes. Add the mushrooms and season with salt. Saute for 3 to 4 minutes, and TASTE to see if they are delicious (they should be!).
  • Add the peas and chicken stock. Season with salt, TASTE IT (it should be more delicious). Simmer until the stock has reduced by about half.
  • While the stock is reducing, add the gnocchi to the large pot of salted boiling water. Cook the gnocchi until they float and get very puffy. The gnocchi should be really puffy.
  • While the gnocchi is in the boiling water, add the butter to the pan with the mushroom mixture. Cook over low heat and swirl to incorporate. TASTE and adjust seasoning if needed.
  • When the gnocchi are cooked, carefully remove them from the cooking water and add them to the pan with the mushrooms. Toss or stir to combine. Cook the gnocchi with mushroom mixture until it clings to the gnocchi. Add the grated Parmigiano and the chopped chives. Transfer to serving bowls and serve immediately.
  • Call yourself a superstar!
  • Preheat the oven to 375 or 400 degrees F.
  • Bake the potatoes until they are fork tender, about 45 minutes to 1 hour. Check them!
  • While the potatoes are still hot peel and pass them through a food mill or ricer. (I find that the food mill works just as well as a ricer and is much easier to handle) onto a sheet tray lined with parchment paper. When doing this pay careful attention to keep the potatoes as light and fluffy as possible. This will aid in keeping the gnocchi light. Refrigerate the potatoes on the sheet tray until cold. This is also a very important step. If the potatoes are warm while adding flour they will require more flour which will result in a much heavier finished product.
  • When the potatoes are absolutely cold, transfer to a clean work surface. Beat together the eggs and cheese and pour onto the potatoes. Season with salt. Cover generously with flour. It should look like snow on the mountains.
  • Crumble the potato flour mixture between your fingers. Begin to knead the dough until it is a dry homogeneous mixture. The dough should feel slightly moist, but not tacky. If too tacky, repeat the snow on the mountains stage.
  • Form the dough into a large log. Cut slices off the log and begin to roll into long ropes that are about 1-inch in thickness. Cut the ropes into 1/2-inch lengths. Cover generously with flour. Place the gnocchi in a single layer on a sheet tray dusted with flour. DO NOT PILE ON TOP OF EACH OTHER!!
  • Use or freeze the gnocchi immediately. If freezing, place tray directly into the freezer. Once frozen, the gnocchi can be stored in plastic bags, in the freezer, indefinitely. When cooking gnocchi they can go directly from the freezer into salted boiling water.
  • Note: It is a general practice to take gnocchi out of the water when they float. This is a big mistake. Gnocchi need to be cooked in boiling water until they float and get nice and puffy. Not cooking gnocchi long enough will also result in heavy gnocchi.
  • P.S. These are Chef Anne "Secrets" to great gnocchi, use them and you will be successful every time.

PORCINI GNOCCHI



Porcini Gnocchi image

Provided by Food Network

Time 1h10m

Yield 4 servings

Number Of Ingredients 8

1 cup/250 ml dry porcini
3 large baking potatoes, boiled in salted water,
2 cups/500 ml flour, plus more for dusting and as needed
1/2 cup/125 ml finely grated Parmigiano cheese
Salt and freshly ground black pepper
2 tablespoons/30 ml unsalted butter
Fresh sage leaves
1 cup/250 ml finely grated Parmigiano cheese

Steps:

  • For the gnocchi: Put the porcini in a large bowl and add enough hot water to cover the porcini. Allow the porcini to soak for a few minutes or until soft. Then finely chop the porcini to a paste-like consistency.
  • On a work table, peel and mash the potatoes with the back of a fork or use a potato ricer. Add the porcini to the mashed potatoes and then add the flour, Parmigiano, salt, and pepper. Combine together and knead until the mixture becomes regular dough consistency, smooth and slightly sticky. Add more flour if needed, which will absorb any excess moisture.
  • On a lightly-floured work surface, take pieces of the dough and roll them out into thin logs, approximately 1/2-inches thick. Cut them 1-inch long.
  • Make the ridges on each gnocchi by using the back of a fork in a rolling action.
  • Cook's Note: The imprints will allow the sauce to get trapped on the surface of the gnocchi.
  • Put the gnocchi on a tray in a single layer and place a cloth over the top to prevent them from drying out. They may also be set in refrigerator or freezer until needed.
  • Cook the gnocchi in a pot of boiling salted water for about 1 to 2 minutes or until they float to the surface.
  • For the sauce: Melt the butter in a saucepan and add the fresh sage leaves. Remove the gnocchi from the boiling water with a slotted spoon or drain and add them directly to the saucepan with about 1/2 cup pasta water. Cook the gnocchi with the sauce for about 30 seconds and then remove them from the heat. Add the Parmigiano and mix well. Plate and serve.

GNOCCHI WITH PANCETTA, SPINACH & PARMESAN CREAM



Gnocchi with pancetta, spinach & Parmesan cream image

These versatile Italian dumplings take only minutes to cook- serve with a creamy cheese sauce, greens and bacon

Provided by Good Food team

Categories     Dinner

Time 15m

Number Of Ingredients 10

500g pack gnocchi
1 garlic clove, sliced
1 tbsp olive oil
100ml double cream
freshly grated nutmeg
130g pack smoked pancetta cubes
100g spinach
zest ½ lemon
25g parmesan, grated, plus extra for serving
25g toasted pine nut

Steps:

  • Cook the gnocchi following pack instructions, then drain. Meanwhile, heat 1 tsp of the oil in a small pan and fry the garlic, then add the cream and a good grating of nutmeg. Put to one side.
  • Heat 2 tsp of the remaining oil in a frying pan and cook the pancetta until crisp. Add the gnocchi and fry until it starts to turn golden, adding a little more oil if it begins to stick. Stir in the spinach, lemon zest and seasoning.
  • Stir the Parmesan into the cream sauce. Spoon the gnocchi onto plates, drizzle over the sauce and scatter with pine nuts. Serve with extra Parmesan.

Nutrition Facts : Calories 500 calories, Fat 32 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 2.2 milligram of sodium

POTATO GNOCCHI WITH SPRING PEAS AND PROSCIUTTO



Potato Gnocchi with Spring Peas and Prosciutto image

Provided by Michael Lomonaco

Categories     Potato     Pea     Spring     Prosciutto

Yield Yields 4-6 portions

Number Of Ingredients 10

1 pound Yukon Gold potatoes, unpeeled
2 quarts water
2 eggs
1 cup flour
1 teaspoon salt
1 teaspoon ground black pepper
1/2 cup fresh peas, shelled and blanched in boiling water for 2 minutes
1/4 pound prosciutto, julienned
1/2 cup heavy cream
3 tablespoons butter

Steps:

  • Put the potatoes in a pot with the water. Bring the water to a boil and cook the potatoes at a strong simmer for 20 minutes or until tender. Drain the water and let the potatoes cool for only a few minutes before you begin to pull the skins off. Discard the potato skins and, while still hot, pass the potatoes through a ricer into a bowl.
  • Add the eggs, one at a time, to the riced potatoes and incorporate well. Add the flour in two stages, so you use just enough to bind the potato. Add the second half of the flour (and have some additional flour available, in case it's necessary) and mix well to form a dough.
  • Divide the dough in half, and on a floured work surface, roll the first half of dough into a 1-inch-thick log. Cut the log into 1/2-inch-thick round pieces. Lay the pieces out, and with the back of a fork or your thumb, make an indentation on one side.
  • Set aside and refrigerate until needed.
  • Cook them in several quarts of boiling, salted water for 10 to15 seconds. They cook very quickly and are done when they float to the surface. Heat the cream in a saucepan, add the peas, and allow to simmer for several minutes. Add the butter to the cream, whisking in to incorporate well before adding the prosciutto. Pour the sauce over the drained gnocchi, stir gently in a large serving bowl, and serve immediately.

PENNE WITH PARMESAN CREAM AND PROSCIUTTO



Penne with Parmesan Cream and Prosciutto image

Categories     Milk/Cream     Pasta     Side     Broil     Kid-Friendly     Quick & Easy     Lunch     Parmesan     Fall     Prosciutto     Gourmet     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield Makes 6 (main course) or 8 (side dish) servings

Number Of Ingredients 4

2 1/4 cups heavy cream
1 1/2 cups plus 2 tablespoons finely grated Parmigiano-Reggiano (3 ounces)
1 pound penne
2 ounces thinly sliced prosciutto, coarsely chopped

Steps:

  • Put oven rack in upper third of oven and preheat oven to 375°F.
  • Bring cream, 1 1/2 cups cheese, 3/4 teaspoon black pepper, and 3/4 teaspoon salt just to a boil in a small heavy saucepan over moderate heat, stirring occasionally. Remove from heat.
  • Cook pasta in a 6- to 8-quart pot of boiling salted water, until al dente, then drain in a colander. Return pasta to pot, then stir in parmesan cream and prosciutto, tossing to coat. Transfer mixture to a 2-quart shallow flameproof gratin or baking dish (about 11 by 8 by 2 inches; not glass) and bake 15 minutes.
  • Stir pasta well to coat evenly with sauce, then sprinkle with remaining 2 tablespoons cheese.
  • Turn on broiler and broil pasta 4 to 5 inches from heat until top is lightly browned, 2 to 4 minutes.

PENNE PORCINI -- WITH TOMATO, PROSCIUTTO & PORCINI MUSHROOMS



Penne Porcini -- With Tomato, Prosciutto & Porcini Mushrooms image

Penne pasta tossed in porcini tomato red wine sauce with prosciutto di Parma. From Cafe Lucci :O) I will put in an estimate for the time.

Provided by MissTiff16

Categories     One Dish Meal

Time 40m

Yield 2 serving(s)

Number Of Ingredients 11

1 lb penne
1 cup dried porcini mushrooms, reconstituted in white wine
1 tablespoon olive oil
1/2 medium shallot, minced
4 slices prosciutto di Parma, chopped
1/2 cup dry red wine
1 cup Italian plum tomato, crushed (canned)
salt and pepper, to taste
2 cups heavy cream
6 basil leaves, shredded
1/2 cup parmigiano-reggiano cheese

Steps:

  • Fill a 5-quart stock pot 3/4 full with salted water and bring to a boil for pasta. Pre-heat a 3-quart stock pot over medium heat and add olive oil, shallots and prosciutto. Stir with a wooden spoon and cook 2-3 minutes until shallots are translucent. Deglaze pot with red wine and reduce by half. Squeeze excess wine out of porcini mushrooms and add to red wine reduction. Add tomatoes and bring to a boil. Season with salt and pepper and add cream, stirring to incorporate. Bring to a boil and reduce heat to low, stirring occasionally.
  • Add pasta to boiling water and cook al dente. Drain and return to pot. Add sauce, cheese and basil and mix well. Serve immediately and sprinkle with more cheese as preferred.
  • Suggested wine: 2000 Frescobaldi/Mondavi Lucente
  • (blend of Cabernet, Merlot and Sangiovese).

Nutrition Facts : Calories 1844.2, Fat 105.2, SaturatedFat 59.9, Cholesterol 340.5, Sodium 444, Carbohydrate 193.1, Fiber 26.3, Sugar 3, Protein 30.5

GNOCCHI WITH CREAMY TOMATO-PORCINI SAUCE



Gnocchi with Creamy Tomato-Porcini Sauce image

Categories     Milk/Cream     Mushroom     Pasta     Tomato     Vegetarian     Quick & Easy     Winter     Bon Appétit

Yield Serves 4

Number Of Ingredients 7

3/4 ounce dried porcini mushrooms
1 cup boiling water
2 tablespoons (1/4 stick) butter
1/3 cup whipping cream
1 1/4 cups purchased marinara sauce
1 pound purchased potato gnocchi or 8 ounces dried gnocchi pasta
1/2 cup freshly grated Parmesan cheese

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.

PORCINI GNOCCHI WITH PROSCIUTTO AND PARMESAN CREAM



PORCINI GNOCCHI WITH PROSCIUTTO AND PARMESAN CREAM image

Categories     Pasta

Number Of Ingredients 22

2 cups Boiling water
1 ounce Dried porcini mushrooms
1 1/4 pounds Idaho potatoes
1/3 cup Parmagiano Reggiano cheese, grated
1 Large egg
2 1/2 teaspoon Kosher salt
1/2 tablespoon Black pepper
1 cup Flour
3 tablespoon Butter
1/4 cup Red onion, sliced
2 tablespoon Garlic, minced
5 ounces Shitake mushrooms
1/4 cup Parsley, chopped, stems reserved
1 cup White wine
1 cup Reserved porcini liquid
2 cups Heavy cream
2 ounces Prosciutto, cut in 1" thin strips
1 cup Swiss chard leaves or spinach, chopped
1/4 cup Parmagiano Reggiano cheese, grated
1 tablespoon Kosher Salt
2 teaspoon Black pepper
2 tablespoon Parsley, chopped

Steps:

  • To make the gnocchi: Pour boiling water over dried porcini and soak at least 15 minutes to reconstitute. Drain mushrooms. Strain liquid through filter and reserve. Squeeze mushrooms until dry and purée to smooth paste. Boil potatoes in salted water to cover until tender. While still warm, peel potatoes and rice onto an even layer on a large cookie sheet. Do not handle potatoes. Cool 15 minutes in refrigerator.
  • Heap cooled potatoes in a mound in a well in the center add the porcini puree, cheese, egg, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Mix with fingers to form rough dough. Sprinkle flour over dough and knead until smooth, uniformly colored, and elastic, about 8-10 minutes. Form dough into rectangle 8x4 and slice into 8 pieces and roll each piece into an 18 inch cylinder as think as an index finger. Cut each cylinder into 1-1/4 inch dumplings. Shape into traditional gnocchi crescent with ribs on one side and a slight pocket on the other. Refrigerate on a cookie sheet until ready to cook.
  • For the sauce: Remove the stems from the shiitake mushrooms. Chop stems and slice caps. Reserve separately. In half of the butter, sauté the onions, garlic, mushroom stems and parsley. Cook until wilted, about 4 minutes. Add the wine and porcini liquid. Reduce by 2/3. Add the heavy cream and reduce until it coats the back of a spoon. Strain the sauce and set aside. Saute shiitake mushroom caps in remaining butter. Combine the cream sauce, mushroom caps, prosciutto, chopped Swiss chard and half the Parmesan cheese. Cook over medium heat 3-4 minutes and season with 1/2 teaspoon salt and the pepper.
  • Bring 4 quarts of water and 1 tablespoon salt. Add the gnocchi. As they float to the surface, remove the gnocchi and place in a warm dish. When the gnocchi are all cooked and drained, cover them with the warm cream sauce. Sprinkle with chopped parsley and the remaining cheese.

Tips:

  • Use fresh or dried porcini mushrooms: Fresh porcini mushrooms have a more intense flavor, but dried porcini mushrooms can be used as well. If using dried mushrooms, rehydrate them in hot water for about 30 minutes before using.
  • Don't overcook the gnocchi: Gnocchi should be cooked until they float to the top of the water, but be careful not to overcook them or they will become mushy.
  • Use a good quality prosciutto: Prosciutto is a key ingredient in this dish, so it's important to use a good quality one. Look for prosciutto that is thinly sliced and has a deep red color.
  • Make the Parmesan cream sauce ahead of time: The Parmesan cream sauce can be made ahead of time and reheated when you're ready to serve the dish.
  • Garnish with fresh herbs: Fresh herbs, such as basil or parsley, can be used to garnish the dish and add a pop of color.

Conclusion:

This porcini gnocchi with prosciutto and Parmesan cream is a delicious and elegant dish that is perfect for a special occasion. The combination of earthy mushrooms, salty prosciutto, and creamy Parmesan sauce is sure to please everyone at your table.

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