Top-ranked recipe named "Sage Gnocchi with Porcini Sauce, Lhj"
Try this Sage Gnocchi with Porcini Sauce, Lhj recipe, or contribute your own. "Pasta" and "Italian" are two tags used to describe Sage Gnocchi with Porcini Sauce, Lhj.
1. Make gnocchi: Bring butter, water, garlic, sage, salt, pepper and nutmeg to a boil in a medium saucepan. Stir in 1 cup flour with a wooden spoon. Continue to stir vigorously over medium heat, 1 minute, until the mixture forms a smooth dough and pulls away from side of pan. 2. Remove pan from heat; whisk in eggs until smooth. Stir in remaining 1 1/3 cups flour, parsley and Parmesan. 3. On floured surface, roll 1/4 cup dough into a 15-inch rope (1/2 inch thick). Cut into 1/2-inch pieces; place on cookie sheet. Repeat with remaining dough. (Can be made ahead: Freeze gnocchi on a jelly-roll pan or a cookie sheet in single layer for 2 hours until firm. Transfer to resealable plastic bag and freeze up to one month.) 4. Bring a large pot of water to a boil. Drop half of fresh or frozen gnocchi into boiling water, stirring gently to separate. Cook just until gnocchi rise to the surface, 2 to 3 minutes. Remove with slotted spoon and place in 2-quart baking dish. Repeat with remaining gnocchi. 5. Make Porcini Sauce: Heat oven to 400F. Pour boiling water over porcini in a small bowl; let stand 10 minutes. Meanwhile, heat butter in large skillet over medium heat. Add onion; cook until translucent, 4 to 5 minutes. Add white mushrooms, salt and pepper; increase heat to medium-high and cook until vegetables are browned, 5 to 7 minutes. Stir in flour. Gradually add milk; bring to boil. 6. Meanwhile, drain porcinis, reserving liquid. Strain liquid through sieve lined with damp paper towel. Finely chop porcinis. Stir porcinis and strained liquid into sauce; simmer 2 to 3 minutes. 7. Pour Porcini Sauce over gnocchi; stir gently to coat. Top with fontina and Parmesan. Bake 15 minutes or until bubbly. Sprinkle with parsley. Prep time: 1 hour Baking time: 15 minutes (C) Copyright 1997, Meredith Corporation, All Rights Reserved. NOTES : In Italy, gnocchi means dumplings, and for this classic dish we start with an enriched egg dough flavored with Parmesan cheese. This stir-it-up dough is a cinch--make an extra batch and freeze. Can be frozen up to 1 month. Recipe by: Ladies Home Journal Posted to MC-Recipe Digest V1 #942 by "firstname.lastname@example.org"
There are no reviews yet for Sage Gnocchi with Porcini Sauce, Lhj. Be the first to review it!