How to Prepare Perfect Gnocci With Porchini & Chestnut Mushrooms - Free Download

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We hope you got insight from reading it, now let's go back to gnocci with porchini & chestnut mushrooms recipe. You can cook gnocci with porchini & chestnut mushrooms using 9 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to prepare Gnocci With Porchini & Chestnut Mushrooms:

1. Take 500 g of gnocci,.
2. Prepare 260 g of chopped chestnut mushrooms,.
3. Take 5 g of dried Porchini mushrooms,.
4. Provide 1 tbsp of salted butter,.
5. Provide 1 pint of boiling water,.
6. Prepare 3 of large cloves garlic, crushed,.
7. Get 1 tbsp of dried parsley,.
8. Take of Salt and pepper to season.
9. Use of Shaved quality Parmigianino Reggiano to serve.

Steps to make Gnocci With Porchini & Chestnut Mushrooms:

1. 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..
2. Boil the gnocci in a saucepan of salted water for one and a half minutes to remove the starch, drain off and set aside..
3. 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..
4. 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..
5. Add in the partly cooked gnocci. 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..
6. 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 gnocci 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..
7. Plate up and serve with the shavings of cheese. Enjoy! :).

Cut in half, scoop the flesh into a bowl and mash until smooth. Remove porcini from water, reserving soaking liquid. Chef Way Andrew Carmellini cooks homemade gnocchi in his own intense mushroom stock, then serves them with porcini butter (blended with garlic, herbs and Parmesan) and white-truffle shavings. Meanwhile, heat the oil and butter in a large lidded frying pan. Heat the olive oil and butter in a pan and fry the gnocchi until golden brown.

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