The Whole Wheat Potato Gnocchi with Porcini Mushrooms don’t require much preparation, especially if you buy them ready-made. I recommend making the gnocchi yourself, with organic ingredients, because you will definitely notice the difference. It will take you no more than an hour, but the flavor and texture will greatly benefit. Below you will find the link to make your own whole wheat flour gnocchi: http://blog.giallozafferano.it/lappetitovienmangiando/gnocchi-patate-farina-integrale/
- Difficulty: Easy
- Preparation time: 10 Minutes
- Cooking time: 15 Minutes
- Portions: 4 servings
- Cuisine: Italian
Ingredients
- 28 oz Potato Gnocchi
- 18 oz Porcini Mushrooms
- 3 tbsp Extra Virgin Olive Oil
- 1 pinch Garlic
- 1 bunch Parsley
- 1 pinch Chili Pepper
- Pecorino Romano
Preparation
Thoroughly clean the porcini mushrooms, avoiding washing them.
Use a small knife as well as a brush.
Separate the stem from the cap, and cut them into fairly thick cubes, keeping them separate.
Chop a clove of garlic into small pieces, and sauté it with two tablespoons of extra virgin olive oil.
Add the porcini mushroom stems, and cook for about 6/7 minutes.
Meanwhile, bring a pot of water to a boil.
At this point, add the cap cubes as well.
Adjust salt, and chili pepper to your liking.
Cook for a bit longer, always on medium-high heat, but turn off immediately once they have softened.
This way, all the porcini mushrooms will have the same cooking time, and will not have that slightly slimy texture we are used to seeing.
Turn off the heat, add another tablespoon of oil, and a handful of chopped parsley.
Drop the gnocchi into the boiling water.
Once cooked, toss your Whole Wheat Potato Gnocchi with Porcini in the pan, and sprinkle with Pecorino Romano.
Notes
Did you like my recipe for Whole Wheat Potato Gnocchi with Porcini? Follow me on Facebook to not miss any updates!!
