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Roasted Porcini Gnocchi with Sauteed Mushrooms

 
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Rehydrated Porcini mushrooms and parmesan cheese make these gnocchi taste cheesy, earthy and flavorful. Roast the gnocchi in the oven gives the nice flavor and texture. Serving them with the sauteed mushrooms and thymes.

Yield

6

servings

Prep

25

min

Cook

70

min

Ready

hrs

Trans-fat Free
 

Ingredients

For gnocchi:
5 each russet potatoes
about 200g each, or 1kg similar sized potatoes
*
1 ½ ounces Parmesan cheese
about 2/3 cup
1 cup mushrooms, porcini, dried
rehydrated in boiling water and finely chopped
*
1 cup all-purpose flour
1 x salt and black pepper
to taste
*
1 large eggs
For sauteed mushrooms:
1 tablespoon olive oil
1 tablespoon butter
2 cloves garlic
or as needed, minced
1 each onions
chopped
1 ½ pounds mushrooms
white, or cremini, or portobello, or combination
2 tablespoons thyme
fresh, or 2 teaspoons dried
*
4 tablespoons balsamic vinegar
1 cup Parmesan cheese

Directions

To make the gnocchi:

Preheat the oven to 350℉ (180℃).

Place the potatoes on a large baking sheet and bake until tender for 1 to 2 hours depending on the size of the potatoes.

Let cool for 3 to 5 minutes, peel the potatoes. Leave the oven on.

Add the flesh into a bowl, mash them or go through a ricer to mash the potatoes.

Stir in the parmesan cheese, finely chopped porcini mushrooms, flour, salt and black pepper to taste until well blended.

Stir in the egg until the mixture is just incorporated.

Transfer the dough onto a lightly floured surface and knead for a few times.

Cut the dough into the half.

Roll each half into a 25-inch long rope, cut into 2-inch pieces and place onto a large baking sheet coated with cookings spray.

Bake the gnocchi for 20 to 25 minutes or until they are browned on both top and bottom.

Remove from the oven and set aside.

To sauté the mushrooms:

Heat the olive oil and butter over medium heat in a large nonstick skillet until hot.

Add the garlic, onion and thyme, stirring often, and cook for about 2 minutes until the onions are soft.

Stir in the mushrooms until most of the liquid has been evaporated and the mushrooms become brown.

Stir in the roasted gnocchi and the balsamic vinegar until most of the vinegar evaporates ad gnocchi is warmed up.

Remove from the heat, divide among the plates and sprinkle with parmesan cheese.

Serve warm.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 199g (7.0 oz)
Amount per Serving
Calories 25239% of calories from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 5g 26%
Trans Fat 0g
Cholesterol 58mg 19%
Sodium 336mg 14%
Total Carbohydrate 8g 8%
Dietary Fiber 2g 8%
Sugars g
Protein 29g
Vitamin A 4% Vitamin C 8%
Calcium 24% Iron 11%
* based on a 2,000 calorie diet How is this calculated?

 

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