Sage Gnocchi with Porcini Sauce, Lhj

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1/4 c Chopped fresh parsley
1/4 c Grated Parmesan; fresh
1/4 c All-purpose flour
1/4 c Grated Parmesan; fresh
1 1/4 c Water
1 ts Finely chopped fresh sage;
1/8 ts Nutmeg
2 lg Eggs; lightly beaten
1 tb Chopped fresh parsley
3/4 ts Salt
1/4 c Dried porcini mushroom
1/4 c Boiling water
1/4 c Onion; minced
2 ts Garlic; minced
1/4 ts Black Pepper; freshly ground
1/2 ts Black Pepper; freshly ground
2 1/3 c All-purpose flour
3 tb Butter or margarine
8 oz White mushrooms; sliced
2 tb Butter or margarine
1/2 c Shredded fontina cheese
1/2 ts Salt
3 c milk

Original recipe makes 6 Servings



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 "" on Dec 2, 1997

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