Sage Gnocchi With Porcini Sauce, Lhj
| 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 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. 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 "abprice@wf.net" <abprice@wf.net> on Dec 2, 1997
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Nutrition (calculated from recipe ingredients)
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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