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
gnocchi with porcini mushroom and Italian sausage recipe
Gnocchi’s plump, pillowy texture and mild, delicate flavor make them perfect for rich, hearty sauces.
Gnocchi recipe:
1 kg cooked potato
200 gms 00 flour
5 gms salt
1 egg
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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.
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Cheesy and creamy Gnocchi Recipe | Easy Recipe
Creamy & cheese gnocchi recipe! Gnocchi with creamy and cheese sauce
Ingredients:
Gnocchi-1 cup
Olive oil -2 tbsp
Chopped garlic-2 tsp
Fresh cream -1/2 cup
Italian herbs
Black pepper
Salt
Cheese- (
according to ur choice)
Chive- freshly
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Porcini Mushroom Pasta | Gennaro Contaldo
In the amazing Tuscan olives groves, Gennaro Contaldo is going to show you how to take dried mushrooms to another level. Using beautiful dried porcini, tomatoes, garlic and chilli, not to mention fresh tagliatelle, he knocks up an incredible dish that’s both simple and elegant! You will love it!
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CREAMY MUSHROOM PASTA RECIPE | How to Make Tagliatelle ai Funghi Porcini
Creamy Mushroom pasta is a hearty dish full of rich flavours and country aromas. The intensity of porcini mushrooms will take you direct to Italy.
This creamy mushroom pasta recipe features my talented father and was made and enjoyed in my family home. I’ve been devouring this creamy mushroom pasta for years and it’s safe to say, it’s easy, scrumptious and definitely too good to share…Italians love this pasta recipe. Made with tagliatelle pasta and fresh porcini mushrooms from Abruzzo.
#mushroompasta #mushrooms #creamypasta
Filmed at Cantina Zaccagnini Italy - This video is part of my Award Winning TV Show Italy Unexplored
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Pasta Grannies share 95 year old Rina's tajarin with porcini sauce
Rina's recipe for tajarin (or tagliolini) is simple, easy to make, but delicious. If you don't have porcini, use a mixture of ordinary mushrooms and dried porcini. This is a classic pasta dish from the Asti region of Piemonte where Rina's family have milled flour for over 50 years. check out mulinomarino.it - you can buy their flour in Eataly. (I'm not being paid to plug them, I just like their flour!????)
If you are using a machine like Rina, you need to make a dough which is a little bit drier than when using a rolling pin. For 4/5 servings, use 3 eggs for 325g flour and see how the dough turns out - you may need to adjust with more flour or a wet your hands for more water. It will depend on your flour.
For the sauce:
400g fresh or frozen porcini mushrooms. Or button mushrooms, plus 3 slices of dried porcini, soaked in a little water for 15 minutes. Strain the water through a fine sieve (to get rid of any grit) and add to the sauce along with porcini which you have chopped.
1 whole garlic clove - remove it before plating up.
200ml smooth tomato passata
100ml water
salt
grated Parmigiano to serve