Gnochetti ai Funghi Porcini Print Email

2 lbs of potatoes, peeled
1 and 1/3 cup of all purpose flour
Pinch of salt

1/2 cup dry porcini mushrooms
1 cup chopped porcini mushrooms (shiitake can also work)
2 cloves garlic, minced
4 tablespoons heavy cream
2 TBS olive oil
Salt to taste
Parsley and grated Parmesan cheese for garnish (optional)

Boil the potatoes until soft (do not overcook). Mash them finely then add the flour and the pinch of salt, creating the gnocchi dough. Take the dough and roll it to a 2/3 inch diameter (you can use multiple chunks to avoid breakage). Cut into 2 inch pieces with a sharp knife.
Place the gnocchi in boiling water and cook until they float.

Soak the dry porcini mushrooms in hot water until soft, drain them and keep the water.

Sauté the garlic in the olive oil then add all the mushrooms. When the cooking liquid from the mushrooms is well reduced, add the water from the dry porcini mushrooms (filter it through a sieve) and reduce, then add a touch of heavy cream. Top the gnocchi with the sauce.
Add Parmesan cheese, garnish with chopped parsley and enjoy! - 4-6 servings

Gnocco, 337 East 10th Street (between Avenues A and B), NY, NY 10009, 212 677 1913

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