Roasted Porcini Gnocchi with Sauteed Mushrooms
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 servingsPrep
25 minCook
70 minReady
1½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For gnocchi: | |||
| 5 | each |
russet potatoes
about 200g each, or 1kg similar sized potatoes |
*
|
| 43.3 | ml/g |
Parmesan cheese
about 2/3 cup |
|
| 237 | ml |
mushrooms, porcini, dried
rehydrated in boiling water and finely chopped |
* |
| 237 | ml |
all-purpose flour
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | large |
eggs
|
|
| For sauteed mushrooms: | |||
| 15 | ml |
olive oil
|
|
| 15 | ml |
butter
|
|
| 2 | cloves |
garlic
or as needed, minced |
|
| 1 | each |
onions
chopped |
|
| 680.4 | g |
mushrooms
white, or cremini, or portobello, or combination |
|
| 3E+1 | ml |
thyme
fresh, or 2 teaspoons dried |
*
|
| 6E+1 | ml |
balsamic vinegar
|
|
| 237 | ml |
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.
