Recipe: Perfect Gnocci With Porchini & Chestnut Mushrooms

Gnocci With Porchini & Chestnut Mushrooms. They are commonly ranked above morels and chanterells and only the cep / porchini is prised more highly. However pidpenky must be thoroughly cooked as they are mildly poisonous raw. Salve amici, oggi vi proponiamo gli gnocchi ai funghi porcini e salsiccia.

While hot, cut in half and scoop out pulp. Work pulp through ricer into large bowl (or mash using up-and-down motion only). Turn dough out onto work surface. You can cook Gnocci With Porchini & Chestnut Mushrooms using 9 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Gnocci With Porchini & Chestnut Mushrooms

1. Prepare 500 g of gnocci,.
2. You need 260 g of chopped chestnut mushrooms,.
3. Prepare 5 g of dried Porchini mushrooms,.
4. Prepare 1 tbsp of salted butter,.
5. You need 1 pint of boiling water,.
6. Prepare 3 of large cloves garlic, crushed,.
7. Prepare 1 tbsp of dried parsley,.
8. It's of Salt and pepper to season.
9. It's of Shaved quality Parmigianino Reggiano to serve.

Mashed potato, flour and an egg -- all you need to knead for gnocchi. Spread base of a large roasting pan with. For the gnocchi: Put the porcini in a large bowl and add enough hot water to cover the Then finely chop the porcini to a paste-like consistency. On a work table, peel and mash.

Gnocci With Porchini & Chestnut Mushrooms instructions

1. Soak the Porchini mushrooms in the pint of boiling water for 20 minutes to rehydrate them and release the flavour. If needed temporarily remove the Porchini from the stock and rinse them under cold water to remove any grit then return them to the warm stock..
2. Boil the gnocci in a saucepan of salted water for one and a half minutes to remove the starch, drain off and set aside..
3. Bring a frying pan to heat up over a medium high heat and add the butter, once melting add in all the crushed garlic and 1tsp worth of the dried parsley, season with a couple of cracks of black pepper. Fry the garlic for around 30 seconds until fragrant then add in the chestnut mushrooms..
4. Brown off the mushrooms for around three minutes in the garlic butter. Season with salt. Pour in the half the stock plus all the Porchini and bring to a gentle simmer. Allow the stock to reduce down and the flavours to intensify..
5. Add in the partly cooked gnocci. Add in more of the stock, allow to simmer for a couple of minutes and reduce down by half again or until it creates a good consistency..
6. Give everything a good stir. The sauce will become thicker with a nice sheen. If needed add in more of the stock and reduce down further until the gnocci is cooked and there's enough mushroom sauce to coat it generously. If there's stock left over, this can be kept for use in another dish. Season with a little more pepper and sprinkle over the dried parsley that remains. Stir once more to combine..
7. Plate up and serve with the shavings of cheese. Enjoy! :).

Add gnocchi to sauce and toss to coat. Porcini mushrooms add a nutty flavor to any dish. Here you'll find more about these famous edibles including facts, where to find them, preparation, and even a simple recipe to get you started. A collection of inspiring gnocchi recipes from some of Italy's greatest chefs. Learn how to make gnocchi and create some showstopping starters for your next dinner party.