Recipe courtesy of David Rocco
Episode: Alchemy
Print
Porcini Gnocchi
Total:
1 hr 10 min
Active:
1 hr
Yield:
4 servings
Level:
Intermediate
Total:
1 hr 10 min
Active:
1 hr
Yield:
4 servings
Level:
Intermediate

Ingredients

Gnocchi:
  • 1 cup/250 ml dry porcini
  • 3 large baking potatoes, boiled in salted water,
  • 2 cups/500 ml flour, plus more for dusting and as needed
  • 1/2 cup/125 ml finely grated Parmigiano cheese
  • Salt and freshly ground black pepper
Sauce:
  • 2 tablespoons/30 ml unsalted butter
  • Fresh sage leaves
  • 1 cup/250 ml finely grated Parmigiano cheese

Directions

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 paste-like consistency. On a work table, peel and mash the potatoes with the back of a fork or use a potato ricer. Add the porcini to the mashed potatoes and then add the flour, Parmigiano, salt, and pepper. Combine together and knead until the mixture becomes regular dough consistency, smooth and slightly sticky. Add more flour if needed, which will absorb any excess moisture. On a lightly-floured work surface, take pieces of the dough and roll them out into thin logs, approximately 1/2-inches thick. Cut them 1-inch long. Make the ridges on each gnocchi by using the back of a fork in a rolling action. Cook's Note: The imprints will allow the sauce to get trapped on the surface of the gnocchi. Put the gnocchi on a tray in a single layer and place a cloth over the top to prevent them from drying out. They may also be set in refrigerator or freezer until needed. Cook the gnocchi in a pot of boiling salted water for about 1 to 2 minutes or until they float to the surface. For the sauce: Melt the butter in a saucepan and add the fresh sage leaves. Remove the gnocchi from the boiling water with a slotted spoon or drain and add them directly to the saucepan with about 1/2 cup pasta water. Cook the gnocchi with the sauce for about 30 seconds and then remove them from the heat. Add the Parmigiano and mix well. Plate and serve.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Porcini Gnocchi

Recipe courtesy of David Rocco

Gnocchi

Recipe courtesy of Mario Batali

Porcini Carpaccio

Recipe courtesy of Debi Mazar and Gabriele Corcos

Zuppa di Porcini: Porcini Soup

Recipe courtesy of David Rocco

Gnocchi Poutine

Recipe courtesy of Nadia G

Gnaughty Gnocchi

Recipe courtesy of Hot and Soul

Gnocchi Gorgonzola

Recipe courtesy of Greg Goldfogel

Gnocchi Pomodoro

Recipe courtesy of Della Santina's

On TV

Siba's Table

7:30am | 6:30c

Siba's Table

8:30am | 7:30c

Siba's Table

9:30am | 8:30c

Unique Eats

10am | 9c

Unique Eats

10:30am | 9:30c

Unique Eats

11am | 10c

Unique Eats

11:30am | 10:30c

Unique Eats

12pm | 11c

Unique Eats

12:30pm | 11:30c

Brunch at Bobby's

1:30pm | 12:30c

Brunch at Bobby's

2:30pm | 1:30c

Man Fire Food

3:30pm | 2:30c

Man Fire Food

4:30pm | 3:30c

Man Fire Food

5:30pm | 4:30c

Man Fire Food

6:30pm | 5:30c

Man Fire Food

7:30pm | 6:30c
On Tonight
On Tonight

Man Fire Food

8pm | 7c

Man Fire Food

8:30pm | 7:30c

Man Fire Food

9:30pm | 8:30c

Big Bad BBQ Brawl

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Man Fire Food

12am | 11c

Man Fire Food

12:30am | 11:30c

Man Fire Food

1am | 12c

Man Fire Food

1:30am | 12:30c

Big Bad BBQ Brawl

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c