Name: Sage Gnocchi with Porcini Sauce, Lhj
Ingredients: 3 tb Butter or margarine; 1 1/4 c Water; 2 ts Minced garlic; 1 ts Finely chopped fresh sage; or 1/4 teas. dried; 3/4 ts Salt; 1/2 ts Freshly ground pepper; 1/8 ts Nutmeg; 2 1/3 c All-purpose flour; 2 lg Eggs; lightly beaten; 1/4 c Chopped fresh parsley; 1/4 c Freshly grated Parmesan cheese; 1/4 c Boiling water; 1/4 c Dried porcini mushroom pieces; 2 tb Butter or margarine; 1/4 c Minced onion; 8 oz White mushrooms; sliced; 1/2 ts Salt; 1/4 ts Freshly ground pepper; 1/4 c All-purpose flour; 3 c Milk; 1/2 c Shredded fontina cheese; 1/4 c Freshly grated Parmesan cheese; 1 tb Chopped fresh parsley

The “god” of this twentieth century no more resembles the Supreme Sovereign of Holy Writ than does the dim flickering of a candle the glory of the midday sun. The “god” who is now talked about in the average pulpit, spoken of in the ordinary Sunday School, mentioned in much of the religious literature of the day, and preached in most of the so-called Bible Conferences is the figment of human imagination, an invention of maudlin sentimentality. The heathen outside of the pale of Christendom form “gods” out of wood and stone, while the millions of heathen inside Christendom manufacture a “god” out of their own carnal mind. In reality, they are but atheists, for there is no other possible alternative between an absolutely supreme God, and no God at all. A “god” whose will is resisted, whose designs are frustrated, whose purpose is checkmated, possesses no title to Deity, and so far from being a fit object of worship, merits nought but contempt.

A.W. Pink

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	Italian	Italian, Pasta	6	Servings

INGREDIENTS

3	tb	Butter or margarine
1 1/4	c	Water
2	ts	Minced garlic
1	ts	Finely chopped fresh sage; or 1/4 teas. dried
3/4	ts	Salt
1/2	ts	Freshly ground pepper
1/8	ts	Nutmeg
2 1/3	c	All-purpose flour
2	lg	Eggs; lightly beaten
1/4	c	Chopped fresh parsley
1/4	c	Freshly grated Parmesan cheese
1/4	c	Boiling water
1/4	c	Dried porcini mushroom pieces
2	tb	Butter or margarine
1/4	c	Minced onion
8	oz	White mushrooms; sliced
1/2	ts	Salt
1/4	ts	Freshly ground pepper
1/4	c	All-purpose flour
3	c	Milk
1/2	c	Shredded fontina cheese
1/4	c	Freshly grated Parmesan cheese
1	tb	Chopped fresh parsley

INSTRUCTIONS

GNOCCHI
PORCINI SAUCE
1. Make gnocchi: Bring butter, water, garlic, sage, salt, pepper and nutmeg
to a boil in a medium saucepan. Stir in 1 cup flour with a wooden spoon.
Continue to stir vigorously over medium heat, 1 minute, until the mixture
forms a smooth dough and pulls away from side of pan.
2. Remove pan from heat; whisk in eggs until smooth. Stir in remaining 1
1/3 cups flour, parsley and Parmesan.
3. On floured surface, roll 1/4 cup dough into a 15-inch rope (1/2 inch
thick). Cut into 1/2-inch pieces; place on cookie sheet. Repeat with
remaining dough. (Can be made ahead: Freeze gnocchi on a jelly-roll pan or
a cookie sheet in single layer for 2 hours until firm. Transfer to
resealable plastic bag and freeze up to one month.)
4. Bring a large pot of water to a boil. Drop half of fresh or frozen
gnocchi into boiling water, stirring gently to separate. Cook just until
gnocchi rise to the surface, 2 to 3 minutes. Remove with slotted spoon and
place in 2-quart baking dish. Repeat with remaining gnocchi.
5. Make Porcini Sauce: Heat oven to 400°F. Pour boiling water over porcini
in a small bowl; let stand 10 minutes. Meanwhile, heat butter in large
skillet over medium heat. Add onion; cook until translucent, 4 to 5
minutes. Add white mushrooms, salt and pepper; increase heat to medium-high
and cook until vegetables are browned, 5 to 7 minutes. Stir in flour.
Gradually add milk; bring to boil.
6. Meanwhile, drain porcinis, reserving liquid. Strain liquid through sieve
lined with damp paper towel. Finely chop porcinis. Stir porcinis and
strained liquid into sauce; simmer 2 to 3 minutes.
7. Pour Porcini Sauce over gnocchi; stir gently to coat. Top with fontina
and Parmesan. Bake 15 minutes or until bubbly. Sprinkle with parsley.
Prep time: 1 hour Baking time: 15 minutes
(C) Copyright 1997, Meredith Corporation, All Rights Reserved.
NOTES :  In Italy, gnocchi means dumplings, and for this classic dish we
start with an enriched egg dough flavored with Parmesan cheese. This
stir-it-up dough is a cinch--make an extra batch and freeze. Can be frozen
up to 1 month.
Recipe by: Ladies Home Journal
Posted to MC-Recipe Digest V1 #942 by "abprice@wf.net" <abprice@wf.net> on
Dec 2, 1997

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