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.
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Grace Mupia
[email protected]This recipe is a bit time-consuming to make, but it's definitely worth the effort.
Casey Human
[email protected]I couldn't find daikon sprouts at my local grocery store. I used alfalfa sprouts instead and it worked out fine.
Yash Chand
[email protected]The gnocchi was a bit too soft for my liking. I think I'll cook it for a shorter amount of time next time.
Jakir Hussen
[email protected]This dish was a bit too salty for my taste. I'll reduce the amount of salt next time.
DIMPHO SEKGETHO
[email protected]Next time I make this, I'll try adding some crumbled goat cheese on top.
sliken squad
[email protected]I substituted the baby shiitake mushrooms with cremini mushrooms and it turned out great!
Malik Shahzain
[email protected]I highly recommend this recipe to anyone who loves Italian food or is looking for a delicious and impressive meal.
Fathima Shanaz
[email protected]This dish is a perfect example of how simple ingredients can come together to create something truly special.
Gazazgn Kamiso
[email protected]I love the use of three different types of onions. It adds so much depth and flavor to the dish.
Oid Vai
[email protected]This recipe was easy to follow and the results were impressive. I'm definitely adding it to my regular dinner rotation.
ussama hamdy
[email protected]I made this for a dinner party and everyone raved about it. The presentation was beautiful and the flavors were divine.
khac hyak
[email protected]This dish was a hit with my family! Even my picky kids loved it. The daikon sprouts added a nice crunch and freshness.
shervan Kobani
[email protected]I've always been a fan of gnocchi, but this recipe took it to a whole new level. The oven-dried tomatoes added a delightful tangy sweetness that perfectly complemented the earthy flavors of the onions and mushrooms.
praise bangura
[email protected]This gnocchi dish was an absolute delight! The combination of three types of onions, baby shiitake mushrooms, and porcini butter created a symphony of flavors that tantalized my taste buds.