Porcini Gnocchi With Wild Mushrooms & Leeks

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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


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

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