Homemade Gnocchi and Porcini Mushroom Sauce Party

by Chrissy




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If you are looking at the picture below, let me answer your question by saying: No, that is not driftwood I brought up from the beach!!

Yes, the porcini shrooms look, uh, a little nasty….I know, I was scared to go through with this at first sight of the ingredient.

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But as soon as those porcinis hit the chicken stock steaming bath, the glorious smell will instantly change your mind about these babies. I crave them now. I long for them. They become Sirens, while in the chicken stock bath, it’s almost hard to move your face away from the top of the bowl. Ok sorry, I’ll contain myself.


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Meanwhile, bake the potatoes. Popping them in the microwave is a definite time-saver.

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Slice criminis and chop re-hydrated porcinis. Follow the directions (below) for perfection with the rest of the mushroom sauce.


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Scoop out baked potatoes and mash them. Grate nutmeg, sprinkle salt, add some flour and drizzle egg yolks over the top.


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Cut these ingredients into the mashed potatoes.


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Add more flour, kneed dough into a ball. Flour surface, pat dough flat and create portions to work with.



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Here’s the awesome part: employ the use of your little sister’s helpful hands, kick-back and relax. She can do all the work for you. Oh wait, but if you don’t happen to be so lucky to be making homemade gnocchi with your adorable little sis, I guess you can do this part by yourself too. Roll dough into ropes, dusting with flour when it gets sticky.




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Remember, flour is your best friend when working with this dough. Take a big knife to the ropes and make even-sized pillows of potato love.



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So pretty! Check out that freshly grated nutmeg, laced throughout the dough!


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Roll each little pillow with a fork to create grooves. Don’t forget this step, because otherwise the gnocchi will be lame if it can’t do its job, which is to hold the sauce. Don’t make lame gnocchi, I gave a fair warning.




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Dust with flour. Now, they are ready to dip into the salted jacuzzi tub. And they won’t last long in there. Be sure to have a certified lifeguard on the ready, like for example your slotted spoon. You see, these little guys are fine when they dive in, but after about a minute they tend to float, face-down, on the surface. You may have to do some mouth-to-mouth resuscitation later on.


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Add the cooked gnocchi to the sauce, while bringing it back up to a simmer. Add a tab of butter, a drizzle of olive oil, and another half cup of reserved stock. Toss the gnocchi in the sauce, garnish with parmesan cheese and serve.



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By far one of my favorite dishes….I could eat it for days. Come to think of it, I think I actually did–that gnocchi can be so filling, it definitely goes a long way.
Thanks for helping, Sarah! We tackled such a great dish together! I can’t wait for the next sister cooking extravaganza.



 

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INGREDIENTS:

 

GNOCCHI:


3 large Russet potatoes

2 large egg yolks, beaten

1‑2 cups all purpose flour

1/2 teaspoon salt

Few gratings fresh nutmeg (or dried, if desired)

 

MUSHROOM SAUCE:


1 lb. cremini mushrooms, wiped and sliced

.10 ounce package dried porcini mushrooms (or equivalent weight loose)

2 cups chicken stock

1/2 cup dry red Italian wine

3 cloves garlic, minced

1/2 teaspoon red pepper flakes

1/3 cup coarsely chopped Italian parsley

3 Tablespoons extra virgin olive oil

1Tablespoon butter

Fresh grated parmesan, to garnish

Salt

Fresh black pepper

 


PREPARATION:

Mushroom Sauce

 


1. Warm the chicken stock and, in a bowl, pour over the dried porcini mushrooms. Let soak for about 20 minutes. Remove from stock and reserve. Coarsely chop porcini mushrooms and set aside. *


2. Heat olive oil in large pan and add sliced cremini mushrooms and a pinch of salt. Let cook, stirring occasionally, for about 7 minutes. Add porcini mushrooms, garlic and red pepper flakes and continue to cook for another 5 minutes.


3. Add the wine and let reduce. Add half of the reserved stock and let reduce. Add in another half of the stock and reduce, again. Mix in chopped parsley. Turn off heat if the gnocchi is not yet cooked.


4. Return saucepan to heat, and add the cooked gnocchi to the sauce. Add another half cup of stock, a tab of butter, and a drizzle of olive oil. Fold gnocchi into sauce. Garnish with freshly grated parmesan and a sprinkle of chopped parsley.


*Little Yellow Note: Be sure to filter the left over mushroom liquid through a paper towel, to be sure there is no gritty substance.

 


Gnocchi

 

1. Use fork to poke several holes in potatoes. Bake the potatoes, either in a 400 degree oven for 45 minutes or in the microwave for about 12 minutes, turning half way through. Cut them in half to let the inside cool off and to release steam. Scoop out the insides into a large bowl, and mash with a fork or masher. You will need about 3 cups of loosely packed potatoes; places on clean surface and let cool to room temperature.

 

2. Grate the nutmeg over the potatoes, sprinkle salt, drizzle the mixed egg yolk, and a half cup of flour. Gently fold together and when almost incorporated, add another 1/4 cup flour and repeat. Form a ball of dough and set aside.

 

3. Clean surface, dust with flour, set dough ball on top and begin kneading. Gently kneed, just a few times, adding a little more flour, as necessary.

 

4. Cut the dough in quarters. With one portion of the dough, roll into a long 1/2 inch-wide rope. Cut rope into 1-inch pieces and place onto floured cooking sheet. Repeat with the rest of the dough. Lightly roll each gnocchi with a fork to create groves. Dust with flour. **

 

5. Bring a large pot of salted water to a gentle boil. Carefully drop in the gnocchi and cook. They are done with the float to the surface. This should take about a minute. With a slotted spoon, scoop the cooked gnocchi and add to the sauce.

 

**Little Yellow Note: You can freeze half of the gnocchi if you are only serving 2-4 people. Just be sure to dust with flour and place in a single layer in a Ziploc bag and freeze, laying flat.

 

From the Little Yellow Kitchen,

Chrissy

 

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7 Comments to “Homemade Gnocchi and Porcini Mushroom Sauce Party”

  1. This looks absolutely delicious! Plus, I think meals taste better when made with your little sister, I love cooking with mine! :) Thanks for sharing! I cannot wait to try this!

  2. This looks amazing! I love potato gnocchi and this mushroom sauce seems to be to die for!

  3. I’ve never had Gnocchi before. I need to find a good place to try them. Or maybe you can send some? heheh

  4. Chrissy

    Oh my goodness! You have not lived yet! Any local Italian restaurant will have them, probably served with pesto or some creamy Gorgonzola sauce. So yummy! That would be the best place, because they will be fresh there. If you get store bought gnocchi, they are good…but its just not the same as the fresh homemade kind!

  5. Chrissy

    Yes. It’s so scrumptious! We just cooked the portion that we froze and tossed with fresh pesto, and they were just at delicious as the night we made them!

  6. This looks, so so good!! I always want to make my own gnocchi and need to just DO IT! And I love the smell pf porcini mushrooms, too :)

  7. This looks divine! I’ve never worked with porcini mushrooms before but WOW do they look fantastic!

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