Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, gnocci with porchini & chestnut mushrooms. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Salve amici, oggi vi proponiamo gli gnocchi ai funghi porcini e salsiccia. Si tratta di un primo piatto unico, molto veloce da preparare ed è davvero. Bring water and salt to boil.
Gnocci With Porchini & Chestnut Mushrooms is one of the most favored of recent trending foods on earth. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look fantastic. Gnocci With Porchini & Chestnut Mushrooms is something that I’ve loved my whole life.
To begin with this recipe, we have to prepare a few components. You can have gnocci with porchini & chestnut mushrooms using 9 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Gnocci With Porchini & Chestnut Mushrooms:
- Get 500 g gnocci,
- Make ready 260 g chopped chestnut mushrooms,
- Make ready 5 g dried Porchini mushrooms,
- Take 1 tbsp salted butter,
- Prepare 1 pint boiling water,
- Get 3 large cloves garlic, crushed,
- Get 1 tbsp dried parsley,
- Prepare Salt and pepper to season
- Take Shaved quality Parmigianino Reggiano to serve
Here's what you need: medium russet potatoes, salt, pepper, egg, all-purpose flour, butter, sage leaf. Then again I did double the butter. Need some tasty sauces for your gnocchi? These seven delectable sauces pair perfectly with those little potato dumplings, without overpowering them.
Steps 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! :)
These versatile Italian dumplings are beautiful baked, fried or boiled. Servite gli gnocchi ancora ben caldi ultimando il piatto con un giro d'olio a crudo e un pizzico di cristalli di sale. Recipe. porcini gnocchi with creamy mushroom sauce. RECIPE. roasted kale and cheese gnocchi with chilli tomato sauce. A sprinkle of porcini magic dust gives our wild mushroom and truffle sauce that extra bit of deliciousness @gnocchignocchibrothers.
So that’s going to wrap it up for this special food gnocci with porchini & chestnut mushrooms recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
