POTATO GNOCCHI WITH PORCINI MUSHROOM SAUCE an autumnal first course made with porcini mushrooms picked in our Piacentine valleys, wholesome, succulent, with a forest aroma. Made with simple, local ingredients and homemade potato gnocchi. A few fresh, high-quality ingredients give the dish a unique flavor, a recipe I prepare with the arrival of autumn. The secret lies in the perfect preparation of the potato gnocchi, and freshly picked mushrooms that carry the forest scent, creating that fantastic combination between sauce and fresh pasta with an inimitable flavor. Wonderful!
Here are other gnocchi recipes:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stove, Boiling
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 297.09 (Kcal)
- Carbohydrates 27.85 (g) of which sugars 2.51 (g)
- Proteins 6.83 (g)
- Fat 17.51 (g) of which saturated 8.95 (g)of which unsaturated 4.28 (g)
- Fibers 3.72 (g)
- Sodium 876.03 (mg)
Indicative values for a portion of 242 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 21 oz potato gnocchi
- 10 oz porcini mushrooms
- 1 clove Piacentine white garlic
- 1 shallot
- 3 leaves sage
- 1 tbsp chopped parsley
- as needed vegetable broth
- 0.7 oz butter
- as needed extra virgin olive oil
- as needed salt
- as needed pepper
Tools
- Pan Lagostina Lavinia Non-Stick Pan Ø 24 cm with Scratch-Resistant Meteorite Mineral Coating, Induction, Gas and Oven Pan with Stainless Steel and Aluminum Bottom, Soft Touch Handle with Hole
Steps for Potato Gnocchi with Porcini Mushrooms
Chop the shallot and sauté in a pan with 3 tablespoons of oil and 10g of butter, add the chopped sage and the garlic clove. Remove the garlic, add the cleaned and chopped porcini, sauté for a few minutes. Add 2 ladles of hot vegetable broth that you have previously prepared, and reduce the sauce. Lightly salt, add the remaining butter and finish cooking for a few minutes.
Boil the gnocchi in slightly salted boiling water, drain them as soon as they rise to the surface, and transfer them to the pan with the mushrooms. Sauté for a few minutes, adding the pepper and chopped parsley. Serve hot.
Storage of Potato Gnocchi with Porcini Mushrooms
You can also freeze the gnocchi once they are ready.
