How To make Gnocchi w/ Porcini Sauce
6 lg Baking potato
2 Egg
2 1/2 c All purpose flour
9 qt Water
3 tb Kosher salt
2 tb Butter
Grated Parmesan cheese (See also: Tomato-Porcini Sauce.) Bake potatoes until tender. While hot, cut in half and scoop out pulp. Work pulp through ricer into large bowl (or mash using up-and-down motion only). Using fork, stir in eggs. Blend in 1/2 cup flour. Turn dough out onto work surface. Gradually knead in 2 cups flour. Continue kneading until smooth and elastic, about 10 minutes. Shape dough into 6x4-inch loaf. Cut loaf into 1-inch strips. Roll strips into cylinders 1/2 inch in diameter. Cut cylinders into 1 1/4-inch pieces. Boil 1 piece 2 to 3 minutes. If piece falls apart, add more flour to dough 1/4
cup at a time until pieces hold together when boiled. Using floured fork, press tines downward into each piece so it curls around fork. Arrange in single layer without touching on generously floured towel. Let gnocchi stand 3 to 4 hours at room temperature to dry. Bring water and salt to boil. Add gnocchi. Stir gently with wooden spoon. When gnocchi come to surface let cook 2 minutes. Drain well. Place on platter. Spoon Tomato-Porcini Sauce over. Dot with butter. Sprinkle with Parmesan.
How To make Gnocchi w/ Porcini Sauce's Videos
Creamy Chicken Gnocchi
Creamy chicken gnocchi with cream cheese is the stuff dinner dreams are made of. This ultimate comfort food is ready in just 20 minutes for the easiest ever midweek treat.
See the full recipe at:
Easy Creamy Tuscan Gnocchi Recipe WOW!!
Full Recipe HERE!!!!
Creamy Tuscan Gnocchi @NaughtyFood
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Ingredients
For Tuscan Sauce
1 tablespoon extra-virgin olive oil
4 tablespoons unsalted butter
1 cup heavy cream or half & half
¼ cup of dry white wine (Optional)
1 cup chicken broth stock
2 cups of baby spinach
1 Full-size yellow or red onion diced
2 tablespoons minced garlic
1 cup sun-dried tomatoes
1 whole red bell pepper chopped into small cubes
1 tablespoon of Tomato puree paste
½ teaspoon black pepper
¾ cup of grated parmesan cheese
1 teaspoon salt (According to taste)
Tuscan Blend
1 tbsp of smoked paprika
2 tsps dry parsley
2 tsps dried basil
1 tsp oregano
1 tsp garlic powder
1 teaspoon onion powder
1 teaspoon thyme
Final Dish
Gnocchi 17.5 oz or 1.1 lb.
Preparation
1. Gnocchi Cooking Instructions: Take a medium size pot and fill it with up to 70% water.
2. Boil the water on a high flame.
3. Pour the Gnocchi directly from the bag into the boiling water and cook it for 2 mins.
3. Strain the water and place Gnocchi on the side.
4. Heat a large pan on low heat and add butter and olive oil.
5. Add garlic and cook it for a min. Then add red onions and red bell pepper. Sautee it for 2-3 mins.
6. The next step is to add all the spices listed under “Tuscan Blend”. Cook the spices for about a minute, then add the sun-dried tomatoes.
7. Add tomato pure paste and cook it for 30 secs.
8. Add the chicken broth and cooking wine. Once the broth is simmering, add heavy cream.
9. Let the sauce simmer for 3-4 minutes on high flame. Then add spinach and graded parmesan cheese.
10. Add the cooked Gnocchi and mix it into the sauce.
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#gnocchi #gnocchirecipe #gnocchidipatate
Potato Gnocchi with Chestnuts, Porcini Mushrooms & Sage - Home & Family
Chef Ron Suhanosky shows how to make a pillow soft, Potato Gnocchi with Chestnuts, Porcini Mushrooms, and Sage. Chef Ron's recipe is a simple and seasonal, Italian dish. The key is using Idaho potatoes as they hold a lot of moisture.
Get more Home & Family Recipes here:
Amazing Gnocchi With Porcini Sauce Recipe #shorts
Quick and easy recipe on how to prepare amazing gnocchi with porcini sauce.
No cream or butter needed.
Simple and delicious!
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ILY Baby - Dyalla
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Creamy Garlic Mushroom Sauce with Gnocchi in a pan #2
Gnocchi in a creamy sauce with mushrooms and ham. Fried gnocchi with a creamy cheese sauce as a quick and tasty cooking idea for your dinner. Anyone can cook it thanks to the video with cooking instructions. The perfect cooking inspiration for you!
How to make - Creamy Mushroom Pan with Gnocchi:
(2-3 servings)
500g gnocchi (boil until they float on top, than fry)
Fry 100g ham and 2 garlic cloves
100ml water
400g mushrooms
200ml cream
salt, pepper, nutmeg, basil and oregano
100g Gouda cheese
Add the gnocchi and enjoy!
Good Appetite!
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Making Gnocchi at Tavola in NYC
Chef and owner Nick Accardi of Tavola in NYC shows us the recipe for their signature homemade gnocci with porcini mushrooms and black truffle.