Porcini Gnocchi With Wild Mushrooms & Leeks

2 faves
More from this source
SF Gate

Comments

Add a comment

Ingredients

Gnocchi:

1 pound ricotta, about 2 cups

1/4 ounce dried porcini

1/2 cup panko bread crumbs, lightly toasted

1/2 cup grated Parmesan, about 1 ounce

5 tablespoons all-purpose flour + more for dusting

2 tablespoons minced parsley

1 teaspoon minced thyme

1 large egg, lightly beaten

Kosher salt and freshly ground black pepper to taste

Mushrooms:

1 medium leek

1 pound mixed mushrooms such as chanterelles, hen-of-the-woods and cremini

3-4 teaspoons olive oil

-- Kosher salt, to taste

1/2-1 cup low-sodium chicken broth

-- Black pepper, to taste

1/2 teaspoon minced garlic

2 teaspoons Madeira or Marsala, to taste

2-3 tablespoons heavy cream or creme fraiche

2 tablespoons unsalted butter

1 generous tablespoon thinly sliced sage leaves

You might also like

Gnocchi With Three-Mushroom Gravy
Rachael Ray
Smoky Braised Chicken And Gnocchi
Real Simple
Make Gnocchi!
The Kitchn
Ricotta Gnocchi
Epicurious
Golden, Crispy Gnocchi With Summer Shell Beans
101 Cookbooks
Sweet Potato Gnocchi With Brussels Sprouts And...
Seven Spoons
Gnocchi
Handle the Heat
How To Make Gnocchi Like An Italian Grandmother...
101 Cookbooks
Ricotta And Chive Gnocchi
Food52
Butternut Squash Gnocchi With Sage Brown Butter
Epicurious