Gnocchi Funghi Recipe
handmade gnocchi, wild mushrooms, porcini broth, sage, shaved ricotta salata
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Ingredients
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Gnocchi
Sauce
Garnish
Method
Gnocchi Preparation
- 1
- 2
Make the Dough
In a large bowl, mash the warm potatoes. Add the flour, egg, and salt. Mix until a soft dough forms.
- 3
Shape the Gnocchi
Divide the dough into sections and roll each section into a long rope about 1/2 inch thick. Cut into 1-inch pieces and shape with a fork for texture.
- 4
Cook 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.
Sauce Preparation
- 5
Prepare the Broth
Soak the dried porcini mushrooms in hot water for about 20 minutes. Strain and reserve the liquid. Chop the porcini and set aside.
- 6
Sauté the Mushrooms
In a large skillet, heat olive oil over medium heat. Add the wild mushrooms and sauté until they're golden brown. Add the chopped porcini and cook for another 2 minutes.
- 7
Combine with Broth
Pour in the vegetable broth and the reserved porcini water. Add the sage leaves and let the broth simmer for about 10 minutes. Season with salt and black pepper to taste.
Serving
- 8
Plate the Dish
In a shallow bowl, place a serving of gnocchi and ladle the mushroom broth over them. Garnish with shaved ricotta salata on top.
