Gnocchi Al Porcini Recipe
House made ricotta dumplings topped with a white wine porcini mushroom cream sauce
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Ingredients
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Dumplings
Sauce
Method
Dumplings Preparation
- 1
Make the Gnocchi Dough
In a large bowl, combine the ricotta cheese, flour, egg, and salt. Mix until a soft dough forms. If the dough is too sticky, add a little more flour as needed.
- 2
Shape the Gnocchi
On a floured surface, roll the dough into long ropes about 1 inch in diameter. Cut into 1-inch pieces and shape each piece into a small pillow. Use a fork to create ridges on one side.
Sauce Preparation
- 3
Rehydrate the Mushrooms
Soak the dried porcini mushrooms in warm water for about 20 minutes, then drain and chop them finely.
- 4
- 5
Combine Ingredients
Pour in the white wine and let it simmer until reduced by half. Stir in the heavy cream and cook until the sauce thickens. Add grated Parmesan cheese, and season with salt and pepper to taste.
Cooking the Gnocchi
- 6
Boil the Gnocchi
Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and add directly to the sauce.
- 7
Serve
Toss the gnocchi in the sauce until well coated. Serve hot, garnished with additional Parmesan cheese if desired.
