Best Porcini Saffron Sauce For Gnocchi Recipes

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

Ingredients

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

Porcini Gnocchi image

Provided by Food Network

Time 1h10m

Yield 4 servings

Number Of Ingredients 8

Ingredients

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.