Hello everybody, it is me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a special dish, gnocci with porchini & chestnut mushrooms. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Cut the mushrooms into strips, cook them in a bit of hot oil with a whole garlic clove, salt, pepper, and a pinch of finely chopped parsley. For the cheese sauce, mince the shallots, cook them in the butter, then add the cheese in pieces; melt over medium heat, then season with plenty of chopped herbs, salt and freshly ground black pepper. Game plan: Before tackling the gnocchi, start preparing the Tomato-Porcini Sauce.
Gnocci With Porchini & Chestnut Mushrooms is one of the most well liked of current trending foods on earth. It is enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. They are nice and they look wonderful. Gnocci With Porchini & Chestnut Mushrooms is something which I’ve loved my entire life.
To begin with this recipe, we have to prepare a few ingredients. You can cook gnocci with porchini & chestnut mushrooms using 9 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Gnocci With Porchini & Chestnut Mushrooms:
- Take 500 g gnocci,
- Prepare 260 g chopped chestnut mushrooms,
- Prepare 5 g dried Porchini mushrooms,
- Make ready 1 tbsp salted butter,
- Get 1 pint boiling water,
- Take 3 large cloves garlic, crushed,
- Get 1 tbsp dried parsley,
- Take Salt and pepper to season
- Get Shaved quality Parmigianino Reggiano to serve
It's also the time to forage for wild mushrooms and combining the two is a perfect way to celebrate the. Remove porcini from water, reserving soaking liquid. Try our recipe for Gnocchi with Mushroom Sauce for a gourmet vegetarian Italian dinner. Perfect for lunch or dinner, this restaurant-worthy dish is a family favorite.
Instructions to make Gnocci With Porchini & Chestnut Mushrooms:
- 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.
- Boil the gnocci in a saucepan of salted water for one and a half minutes to remove the starch, drain off and set aside.
- 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.
- 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.
- 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.
- 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.
- Plate up and serve with the shavings of cheese. Enjoy! :)
Cut in half, scoop the flesh into a bowl and mash until smooth. Place the porcini mushrooms in a. Gnocchi (plural) are Italian dumplings that are made with potatoes and flour, then boiled like pasta until they're fluffy pillows of goodness. A simple sauce of butter, fresh sage leaves, and Parmesan is a classic accompaniment to gnocchi, which couldn't be easier to make. For the gnocchi: Put the porcini in a large bowl and add enough hot water to cover the porcini.
So that’s going to wrap it up with this exceptional food gnocci with porchini & chestnut mushrooms recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
