Best Porcini Gnocchi Recipes

GNOCCHI WITH CREAMY TOMATO-PORCINI SAUCE

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.

PUMPKIN GNOCCHI WITH CHANTERELLE MUSHROOMS/PORCINI

Steps:

• Clean pumpkin, discard seeds and chop.
• Meanwhile preheat oven to 200°C.
• Butter a pan/casserole dish, add pumpkin chunks and let bake for about 50-60 minute (you could also roast them in a pan, for about 15 minute until soft, tastes a bit different, but saves quite some time).
• Cook potatoes until soft (for about 20 min).
• Take pumpkin chunks out of the oven and let cool.
• Rinse cooked potatoes under cold water and peel.
• Put pumpkin chunks through a (potatoe) ricer into a bowl.
• Do the same with the potatoes (cut in chunks first).
• Add flour, nutmeg, parmesan, salt and pepper, about 20g of butter and the egg.
• Knead to a medium to firm dough (add flour if necessary).
• Form small rolls out of Gnocchi dough and cut in about half inch size pieces (use some flour in case the dough tends to stick to your working place's surface. If you like your Gnocchi to soak up the sauce better, make slight indentations with fork rakes -- does look pretty as well).
• Heat water in a large pot.
• Meanwhiles melt the rest of the butter in a pan.
• Add chopped shallots and garlic. Fry until soft and fragrant.
• Add chopped chanterelles (or porcini or any other mushroom you like to use).
• Let fry until they loose water and turn soft.
• Let mushroom fry dry a bit and then add the white wine and cream. Let cook until sauce thickens and gets a very creamy texture.
• Meanwhile add Pumpkin Gnocchi to boiling water and let simmer until they come to the surface. (about 2-3 minutes).
• Strain gnocchi (or use a slotted spoon) and add to mushroom sauce.
• Toss carefully and add chopped parsley or sage.
• Salt and pepper to taste.
• Transfer to deep dish plates and garnish with parmesan (shaves).

PORCINI GNOCCHI

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.

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.

PORCINI SAFFRON SAUCE FOR GNOCCHI

Steps:

• Soften porcini in warm water for 20 minutes. Drain and chop coarsely. Melt butter in skillet. Saute porcini with garlic. Add wine and cream and simmer. Add saffron and salt and white pepper and simmer 3 to 4 minutes. Add cooked, drained gnocchi to skillet and stir to incorporate well. Serve in bowls with slotted spoons. Sprinkle with parmiagiano and fresh parsley.

PORCINI GNOCCHI WITH PROSCIUTTO AND PARMESAN CREAM

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.

SEARED HALIBUT WITH GNOCCHI AND PORCINI

Steps:

• For halibut: Heat 2 tbsp olive oil over medium-high heat in non-stick skillet. Season halibut with salt and pepper. Saute halibut until cooked through 6 - 7 min each, turning once. Place on serving platter and keep warm. Heat remaining oil , add garlic and shallot; cook until slightly softened. Add mushrooms and cook until tender (4 - 5 min). Season with salt and pepper, Sprinkle with parsley. For gnocchi: Bring wine shallot and thyme to a boil, reduce to 1/4 c. Add cream and cook until sauce thickens. Swirl in truffle butter 1 tbsp at a time until all butter is melted. Season with salt and pepper. Cook gnocchi according to pkg instructions. Toss gnocchi with truffle sauce and serve with halibut.