Porcini Saffron Sauce For Gnocchi Recipes
PORCINI GNOCCHI
Provided by Food Network
Time 1h10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- For the gnocchi: Put the porcini in a large bowl and add enough hot water to cover the porcini. Allow the porcini to soak for a few minutes or until soft. Then finely chop the porcini to a paste-like consistency.
- On a work table, peel and mash the potatoes with the back of a fork or use a potato ricer. Add the porcini to the mashed potatoes and then add the flour, Parmigiano, salt, and pepper. Combine together and knead until the mixture becomes regular dough consistency, smooth and slightly sticky. Add more flour if needed, which will absorb any excess moisture.
- On a lightly-floured work surface, take pieces of the dough and roll them out into thin logs, approximately 1/2-inches thick. Cut them 1-inch long.
- Make the ridges on each gnocchi by using the back of a fork in a rolling action.
- Cook's Note: The imprints will allow the sauce to get trapped on the surface of the gnocchi.
- Put the gnocchi on a tray in a single layer and place a cloth over the top to prevent them from drying out. They may also be set in refrigerator or freezer until needed.
- Cook the gnocchi in a pot of boiling salted water for about 1 to 2 minutes or until they float to the surface.
- For the sauce: Melt the butter in a saucepan and add the fresh sage leaves. Remove the gnocchi from the boiling water with a slotted spoon or drain and add them directly to the saucepan with about 1/2 cup pasta water. Cook the gnocchi with the sauce for about 30 seconds and then remove them from the heat. Add the Parmigiano and mix well. Plate and serve.
GNOCCHI WITH CREAMY TOMATO-PORCINI SAUCE
Categories Milk/Cream Mushroom Pasta Tomato Vegetarian Quick & Easy Winter Bon Appétit
Yield Serves 4
Number Of Ingredients 7
Steps:
- Place porcini in medium bowl. Pour 1 cup boiling water over. Let stand until porcini are soft, about 30 minutes. Remove porcini from water, reserving soaking liquid. Finely chop porcini.
- Melt butter in heavy medium saucepan over medium-high heat. Add porcini and sauté 3 minutes. Add cream and 3/4 cup soaking liquid, leaving any sediment behind in bowl. Simmer until liquid is reduced to 3/4 cup, stirring occasionally, about 4 minutes. Stir in marinara sauce; bring to simmer. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to simmer before using.)
- Cook gnocchi in large pot of boiling salted water until tender but still firm to bite. Drain.
- Add gnocchi to sauce and toss to coat. Divide among 4 plates. Serve, passing Parmesan separately.
FETTUCINE WITH PORCINI MUSHROOM SAUCE
Provided by Lucia Luhan
Categories Cheese Mushroom Pasta Bon Appétit
Yield Makes 4 to 6 servings
Number Of Ingredients 7
Steps:
- Melt butter in heavy large skillet over medium-high heat. Add shallots and sauté until beginning to brown, about 4 minutes. Add mushrooms and stir to coat. Add broth and cream and bring sauce to boil. Reduce heat to medium-low, cover and simmer until mushrooms are tender, about 20 minutes. Uncover and boil until sauce thickens slightly, stirring occasionally, about 5 minutes. Season sauce with salt and pepper.
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup cooking water. Return pasta to pot. Add sauce; toss over medium-low heat until heated through, adding reserved cooking water by tablespoonfuls if pasta is dry. Season with salt and pepper. Serve, passing cheese separately.
GNOCCHI IN FONTINA SAUCE
Quick and easy white cheese sauce which make the gnocchi melt in your mouth! Very rich and decadent. Best served with a light salad to balance out the richness.
Provided by jensenly
Categories Side Dish
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Add the gnocchi, and cook until tender, about 5 minutes. Drain, and set aside.
- Once the gnocchi goes into the pot, start the sauce, as you want the gnocchi to be done first. Melt the butter in a saucepan over medium heat. Add the shallots, and cook for a few minutes, until tender. Stir in the cream, and heat to almost a boil. Gradually mix in the fontina and parmesan cheeses, being careful not to boil. Stir until smooth, then remove from the heat immediately, or the sauce may clump.
- Place gnocchi into serving dishes, and spoon the sauce over them. Garnish with chopped fresh basil.
Nutrition Facts : Calories 623.7 calories, Carbohydrate 22.5 g, Cholesterol 163.3 mg, Fat 51.3 g, Fiber 1.1 g, Protein 19.6 g, SaturatedFat 31.9 g, Sodium 606.7 mg, Sugar 1.1 g
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- Boil the potatoes with their skins on in well salted water - I used about 1 tsp salt in the water. Cook until you can just run a fork or knife through the potatoes then drain the water off. If you boil them for too long then excess water will seep into the potatoes.
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- Gnocchi With Butter, Sage, and Shaved Parmesan. Sage and potatoes are a natural pairing, so dishes like gnocchi alla salvia (gnocchi with sage) are Italian classics.
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