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Sage Gnocchi with Porcini Sauce

Makes: 6  to 8  servings Prep 40 mins Bake 400°F 15 mins

Ingredients

  • 3 tablespoons  butter or margarine
  • 1 1/4 cups  water
  • 2 teaspoons  minced garlic
  • 1 teaspoon  finely chopped fresh sage or 1/4 teaspoon dried sage
  • 3/4 teaspoon  salt
  • 1/2 teaspoon  freshly ground black pepper
  • 1/8 teaspoon  ground nutmeg
  • 2 1/3 cups  all-purpose flour, divided
  • 2 large eggs, lightly beaten
  • 1/4 cup  chopped fresh parsley
  • 1/4 cup  freshly grated Parmesan cheese
  • 1/4 cup  boiling water
  • 1/4 cup  dried porcini mushroom pieces (1/2 of .35 ounce package)
  • 2 tablespoons  butter or margarine
  • 1/4 cup  minced onion
  • 8 ounces  white mushrooms, sliced
  • 1/2 teaspoon  salt
  • 1/4 teaspoon  freshly ground black pepper
  • 1/4 cup  all-purpose flour
  • 3 cups  milk
  • 1/2 cup  shredded fontina cheese
  • 1/4 cup  freshly grated Parmesan cheese
  • Fresh parsley

Directions

1. To make gnocchi, bring the 1-1/4 cups water, the 3 tablespoons butter, the garlic, sage, the 3/4 teaspoon salt, the 1/2 teaspoon pepper and the nutmeg to a boil in a medium saucepan. Stir in 1 cup of the flour with a wooden spoon. Continue to stir vigorously over medium heat, 1 minute or until the mixture forms a smooth dough and pulls away from side of pan.

2. Remove pan from heat; whisk in eggs until smooth. Stir in remaining 1-1/3 cups flour, the parsley and 1/4 cup Parmesan.

3. On floured surface, roll 1/4 cup of the dough into a 15-inch rope (1/2 inch thick). Cut into 1/2-inch pieces; place on cookie sheet. Repeat with remaining dough.

4. Bring a large pot of water to boil. Drop half of the gnocchi into boiling water, stirring gently to separate. Cook just until gnocchi rise to the surface, 2 to 3 minutes. Remove with slotted spoon and place in 2-quart baking dish. Repeat with remaining gnocchi.

5. To make porcini sauce, heat oven to 400 degrees F. Pour boiling water over porcini in a small bowl; let stand 10 minutes. Meanwhile, heat the 2 tablespoons butter in large skillet over medium heat. Add onion; cook until softened, 4 to 5 minutes. Add white mushrooms, the 1/2 teaspoon salt and the 1/4 teaspoon pepper; increase heat to medium-high and cook until vegetables are browned, 5 to 7 minutes. Stir in the 1/4 cup flour. Gradually stir in milk; bring to boil.

6. Drain porcinis, reserving liquid. Strain liquid through sieve lined with damp paper towel. Finely chop porcinis. Stir porcinis and strained liquid into sauce; simmer 2 to 3 minutes.

7. Pour Porcini Sauce over gnocchi; stir gently to coat. Top with fontina and 1/4 cup Parmesan. Bake 15 minutes or until bubbly. Sprinkle with parsley. Makes 6 servings.

Make Ahead Tip

  • Prepare dough and cut into gnocchi. Freeze gnocchi on a jelly-roll pan or a cookie sheet in single layer for 2 hours until firm. Transfer to resealable plastic bag and freeze up to one month. Cook and serve as directed. Makes 6 to 8 servings.

Nutrition Facts

  • Servings Per Recipe 6
  • cal.(kcal)485,
  • Fat, total(g)22,
  • chol.(mg)131,
  • sat. fat(g)13,
  • carb.(g)54,
  • pro.(g)19,
  • sodium(mg)867,
  • Percent Daily Values are based on a 2,000 calorie diet