Side Pannel
Sage Gnocchi with Porcini Sauce, Lhj
Sage Gnocchi with Porcini Sauce, Lhj
- Recipe Submitted by ADMIN on 09/26/2007
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
Directions
PORCINI SAUCE
1/4 c Boiling water
1/4 c Dried porcini mushroom
-pieces
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
-cheese
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
1/4 c Boiling water
1/4 c Dried porcini mushroom
-pieces
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
-cheese
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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