• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Sage Gnocchi with Porcini Sauce, Lhj

  • Recipe Submitted by on

Category: Italian, Pasta

 Ingredients List

  • ----------------------------------GNOCCHI----------------------------------
  • 3 tb Butter or margarine
  • 1 1/4 c Water
  • 2 ts Minced garlic
  • 1 ts Finely chopped fresh sage;
  • -or 1/4 teas. dried
  • 3/4 ts Salt
  • 1/2 ts Freshly ground pepper
  • 1/8 ts Nutmeg
  • 2 1/3 c All-purpose flour
  • 2 lg Eggs; lightly beaten
  • 1/4 c Chopped fresh parsley
  • 1/4 c Freshly grated Parmesan
  • -cheese


1/4 c Boiling water
1/4 c Dried porcini mushroom
2 tb Butter or margarine
1/4 c Minced onion
8 oz White mushrooms; sliced
1/2 ts Salt
1/4 ts Freshly ground pepper
1/4 c All-purpose flour
3 c Milk
1/2 c Shredded fontina cheese
1/4 c Freshly grated Parmesan
1 tb Chopped fresh parsley

1. Make gnocchi: Bring butter, water, garlic, sage, salt, pepper and nutmeg
to a boil in a medium saucepan. Stir in 1 cup flour with a wooden spoon.
Continue to stir vigorously over medium heat, 1 minute, until the mixture
forms a smooth dough and pulls away from side of pan.

2. Remove pan from heat; whisk in eggs until smooth. Stir in remaining 1
1/3 cups flour, parsley and Parmesan.

3. On floured surface, roll 1/4 cup dough into a 15-inch rope (1/2 inch
thick). Cut into 1/2-inch pieces; place on cookie sheet. Repeat with
remaining dough. (Can be made ahead: Freeze gnocchi on a jelly-roll pan or
a cookie sheet in single layer for 2 hours until firm. Transfer to
resealable plastic bag and freeze up to one month.)

4. Bring a large pot of water to a boil. Drop half of fresh or frozen
gnocchi into boiling water, stirring gently to separate. Cook just until
gnocchi rise to the surface, 2 to 3 minutes. Remove with slotted spoon and
place in 2-quart baking dish. Repeat with remaining gnocchi.

5. Make Porcini Sauce: Heat oven to 400°F. Pour boiling water over porcini
in a small bowl; let stand 10 minutes. Meanwhile, heat butter in large
skillet over medium heat. Add onion; cook until translucent, 4 to 5
minutes. Add white mushrooms, salt and pepper; increase heat to medium-high
and cook until vegetables are browned, 5 to 7 minutes. Stir in flour.
Gradually add milk; bring to boil.

6. Meanwhile, drain porcinis, reserving liquid. Strain liquid through sieve
lined with damp paper towel. Finely chop porcinis. Stir porcinis and
strained liquid into sauce; simmer 2 to 3 minutes.

7. Pour Porcini Sauce over gnocchi; stir gently to coat. Top with fontina
and Parmesan. Bake 15 minutes or until bubbly. Sprinkle with parsley.

Prep time: 1 hour Baking time: 15 minutes

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