Hello everybody, it’s Brad, welcome to our recipe site. Today, we’re going to make a distinctive dish, gnocchi with porchini & chestnut mushrooms. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Cook the gnocchi in a large pot of salted boiling water. Remove them as soon as they float to the surface, then layer them in a baking dish, alternating with the mushroom sauce, the cheese sauce, and a few tablespoons of Parmigiano. Place them under the broiler to lightly brown the surface. Porcini Gnocchi If you've not had gnocchi before, they are essentially bite-sized potato dumplings.
Gnocchi With Porchini & Chestnut Mushrooms is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. Gnocchi With Porchini & Chestnut Mushrooms is something which I have loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we must prepare a few ingredients. You can cook gnocchi with porchini & chestnut mushrooms using 9 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Gnocchi With Porchini & Chestnut Mushrooms:
- Get 500 g gnocchi,
- Prepare 260 g chopped chestnut mushrooms,
- Prepare 5 g dried Porchini mushrooms,
- Prepare 1 tbsp salted butter,
- Get 1 pint boiling water,
- Get 3 large cloves garlic, crushed,
- Prepare 1 tbsp dried parsley,
- Get Salt and pepper to season
- Prepare Shaved quality Parmigianino Reggiano to serve
Then finely chop the porcini to a. 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.
Instructions to make Gnocchi With Porchini & Chestnut Mushrooms:
- Soak the Porchini mushrooms in the pint of boiling water for 20 minutes to rehydrate them and release the flavour. If needed temporarily remove the Porchini from the stock and rinse them under cold water to remove any grit then return them to the warm stock.
- Boil the gnocchi in a saucepan of salted water for one and a half minutes to remove the starch, drain off and set aside.
- Bring a frying pan to heat up over a medium high heat and add the butter, once melting add in all the crushed garlic and 1tsp worth of the dried parsley, season with a couple of cracks of black pepper. Fry the garlic for around 30 seconds until fragrant then add in the chestnut mushrooms.
- Brown off the mushrooms for around three minutes in the garlic butter. Season with salt. Pour in the half the stock plus all the Porchini and bring to a gentle simmer. Allow the stock to reduce down and the flavours to intensify.
- Add in the partly cooked gnocchi. Add in more of the stock, allow to simmer for a couple of minutes and reduce down by half again or until it creates a good consistency.
- Give everything a good stir. The sauce will become thicker with a nice sheen. If needed add in more of the stock and reduce down further until the gnocchi is cooked and there's enough mushroom sauce to coat it generously. If there's stock left over, this can be kept for use in another dish. Season with a little more pepper and sprinkle over the dried parsley that remains. Stir once more to combine.
- Plate up and serve with the shavings of cheese. Enjoy! :)
Allow the porcini to soak for a few minutes or until soft. Then finely chop the porcini to a. Place the Porcini mushrooms in a medium bowl. Drain the mushrooms, reserving the water. Heat the olive oil in a large sauté pan over medium heat.
So that is going to wrap it up for this exceptional food gnocchi with porchini & chestnut mushrooms recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
