| 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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