Best 2 Porcini Gnocchi Recipes

Step into the world of culinary delight and embark on a journey of taste with our comprehensive guide to cooking the perfect porcini gnocchi. This exquisite dish is a symphony of flavors, blending the earthy richness of porcini mushrooms with the pillowy softness of gnocchi. Whether you're a seasoned chef or a home cook looking to impress, our meticulously crafted recipes will lead you to a culinary masterpiece. Discover the secrets of selecting the finest ingredients, mastering the art of gnocchi-making, and creating a delectable sauce that elevates the dish to new heights of gustatory pleasure. Prepare to tantalize your taste buds and indulge in a truly unforgettable dining experience.

Let's cook with our 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.

THREE ONION GNOCCHI, BABY SHIITAKE, PORCINI BUTTER WITH DAIKON SPROUTS AND OVEN DRIED TOMATOES

Three Onion Gnocchi, Baby Shiitake, Porcini Butter with Daikon Sprouts and Oven Dried Tomatoes image

Provided by Food Network

Categories appetizer

Time 1h10m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 teaspoon olive oil
1/2 cup sliced Vidalia onions
1/2 cup sliced cippolini onions
1/2 cup sliced shallots
Salt and pepper
1/4 to 3/4 cups flour
1 cup porcinis
8 ounces butter
Salt and pepper
2 tablespoons butter
1 cup baby shiitake mushrooms
2 tablespoons Madeira
2 tablespoons Marsala
1 pint daikon sprouts

Steps:

Gnocchi: In a small saute pan over high heat add the cippolini and Vidalia onions and the shallots. Season with salt and pepper. Continue to stir until the onions begin to brown and become loose. Remove from pan and place in the refrigerator. To make the gnocchi, puree the onions in a food processor. Place the puree in a bowl. Add the flour in small amounts and mix until well incorporated. Knead the dough for approximately 1 minute. Divide the dough and roll each portion into a long log about as thick as a penny, using a lightly floured surface. Cut into small pieces about 1/2 -inch. Place the gnocchi on a floured pan and refrigerate. Place the gnocchi in a pot of boiling water and cook until they begin to float, 1 to 2 minutes. When cooked place in an ice water bath. When cool, remove from ice water and refrigerate.
Porcini Butter: Dice porcinis and butter into small pieces. Place ingredients into a food processor and puree. Mix until incorporated. Season with salt and pepper.
To Finish: In a saute pan over medium heat, add the butter. When the butter is just turning brown add the gnocchi and baby shiitakes and stir. When the gnocchi beginnings to brown, add the Madeira and Marsala and reduce for about 3 minutes. Finish with the porcini butter.
Place the gnocchi and baby shiitakes around the plate, spooning the sauce over the gnocchi and the mushrooms. Top with the daikon sprouts to serve.

Tips:

To make the best gnocchi, use high-quality ingredients. Freshly grated Parmesan cheese, real butter, and freshly ground black pepper will make a big difference in the flavor of your dish.
Don't overwork the dough. The more you work it, the tougher the gnocchi will be. Mix the ingredients until they just come together, then stop.
Use a light touch when shaping the gnocchi. Don't press down on them too hard, or they will become dense and gummy.
Cook the gnocchi in plenty of salted water. This will help them to cook evenly and prevent them from sticking together.
Don't overcrowd the pan when cooking the gnocchi. If you do, they will not cook evenly and will become mushy.
Serve the gnocchi immediately after cooking. They are best when they are hot and fresh.

Conclusion:

Gnocchi is a delicious and versatile dish that can be enjoyed in many different ways. With so many different recipes to choose from, there is sure to be a gnocchi dish that everyone will love. Whether you are looking for a simple weeknight meal or a special occasion dish, gnocchi is a great option. So next time you are looking for something new to try, give gnocchi a try. You won't be disappointed!