Sage Gnocchi With Porcini Sauce, Lhj

The church is not perfect, but woe to the man who finds pleasure in pointing out her imperfections! Christ loved his church, and let us do the same. I have no doubt that the Lord can see more fault in his church than I can; and I have equal confidence that he sees no fault at all. Because he covers her faults with his own love-that love which covers a multitude of sins; and he removes all her defilement with that precious blood which washes away all the transgressions of his people.

C.H. Spurgeon

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

INGREDIENTS

3	T	Butter or margarine
1 1/4	c	Water
2	t	Minced garlic
1	t	Finely chopped fresh sage
		or 1/4 teas. dried
3/4	t	Salt
1/2	t	Freshly ground pepper
1/8	t	Nutmeg
2 1/3	c	All-purpose flour
2		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	T	Butter or margarine
1/4	c	Minced onion
8	oz	White mushrooms, sliced
1/2	t	Salt
1/4	t	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	T	Chopped fresh parsley

INSTRUCTIONS

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. Remove pan from heat; whisk in eggs until smooth. Stir in
remaining 1 1/3 cups flour, parsley and Parmesan. 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.) 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. Make Porcini
Sauce: Heat oven to 400Â°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. 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. 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 "[email protected]"  <[email protected]> on Dec
2, 1997

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 787 Calories From Fat: 322 Total Fat: 36.5g Cholesterol: 144.7mg Sodium: 1949.9mg Potassium: 424.8mg Carbohydrates: 72.6g Fiber: 3g Sugar: 16.6g Protein: 41.3g