Tuesday, August 28, 2012

Potato Gnocchi with Porcini Mushroom and Sausage

Potato Gnocchi with Porcini Mushroom and Sausage

Recipe by Bill C
  • 1 lb Russet Potatoes
  • Flour
  • 1 Large Egg
  • 6 oz. Sweet Italian Sausage
  • 1 oz. Dried Porcini Mushrooms
  • 1 Tbs. Finely chopped shallot
  • 1/4 cup Dry White Wine
  • 1/2 cup Cream
  • Salt, Pepper, Peperoncini, Parsley
  • Olive Oil

Cooking Directions

  1. Place the dried porcinis in a bowl with a cup of hot water and set aside.
  2. I had 2 large potatoes that had been roasted in aluminum foil. If you're starting with raw potatoes boil them in their skins in salted water until they can be easily pierced.
  3. Drain the potatoes and rub of their skins off immediately using a couple of kitchen towels to protect your hands. 

  4. Make the Gnocchi:

  5. Pass the potatoes through a food mill using the coarse disk or through a ricer into a large bowl.
  6. Add the egg and about a half cup of flour. Mix thoroughly until the mixture forms a rough dough.
  7. Turn the dough out onto a well floured board and gently flatten/fold/turn incorporating flour until you get a smooth, ball. Depending on how wet your potatoes are you may have to add as much as a cup of flour.
  8. Divide the ball of dough into 8 pieces and roll each out into a cylinder about the diameter of your finger.
  9. Cut each cylinder into pieces about 3/4 inch long. You've got 4 servings of gnocchi! Put half in the freezer and tomorrow morning bag them for future use (you want them rock hard before you seal 'em up).
  10. Set a pot of well salted water to boil.

  11. Make the Sauce

  12. Lift the porcinis from the soaking water and chop roughly. Strain the liquid into a small bowl to remove any sediment. Chop the mushrooms coarsely.
  13. Heat 2 tablespoons of olive oil in a medium sauce pan. Break up the sausage into bits and saute until browned.
  14. Add the chopped shallot and cook for a few moments until softened but not browned.
  15. Add the mushrooms and saute for a few moments to blend the solid ingredients.
  16. Reduce the heat and de-glaze the pan with the white wine. When it has evaporated carefully add the mushroom liquid, avoiding any remaining sediment and simmer until the mixture is reduced almost to a syrup.

  17. This Thick

  18. Add the cream and continue to reduce until the mixture is very thick.
  19. Taste the sauce and season to taste with salt, pepper and pinch of peperoncino. Cover and set aside.
  20. Dump the remaining half of the gnocchi into the boiling water. They're done when they float, about 2-3 minutes.
  21. Mix the gnocchi gently into the sauce and divide into two bowls. Top with chopped parsley and serve with the wine you used to de-glaze the sausage mixture.

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