Gnocchi With Porchini & Chestnut Mushrooms

Name: How to cook Gnocchi With Porchini & Chestnut Mushrooms - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Us

Introduce

Chef :

Natalie Marten (Windsor__Foodie)

Gnocchi With Porchini & Chestnut Mushrooms

This dish has strong flavours of garlic and mushrooms and is cooked in a stock created by soaking the Porchini.

Ingredient

Food ration :

2 servings

Cooking time :

45 mins

500 g

Cooking instructions

* Step 1

Soak the Porchini mushrooms in the pint of boiling water for 20 minutes to rehydrate them and release the flavour. If needed temporarily remove the Porchini from the stock and rinse them under cold water to remove any grit then return them to the warm stock.

* Step 2

Boil the gnocchi in a saucepan of salted water for one and a half minutes to remove the starch, drain off and set aside.

* Step 3

Bring a frying pan to heat up over a medium high heat and add the butter, once melting add in all the crushed garlic and 1tsp worth of the dried parsley, season with a couple of cracks of black pepper. Fry the garlic for around 30 seconds until fragrant then add in the chestnut mushrooms.

* Step 4

Brown off the mushrooms for around three minutes in the garlic butter. Season with salt. Pour in the half the stock plus all the Porchini and bring to a gentle simmer. Allow the stock to reduce down and the flavours to intensify.

* Step 5

Add in the partly cooked gnocchi. Add in more of the stock, allow to simmer for a couple of minutes and reduce down by half again or until it creates a good consistency.

* Step 6

Give everything a good stir. The sauce will become thicker with a nice sheen. If needed add in more of the stock and reduce down further until the gnocchi is cooked and there's enough mushroom sauce to coat it generously. If there's stock left over, this can be kept for use in another dish. Season with a little more pepper and sprinkle over the dried parsley that remains. Stir once more to combine.