Tonight I used dehydrated mushrooms that we received as a gift to make a creamy wine sauce served over homemade ricotta gnocchi. It is super easy and very good. Fresh pasta is sure to impress and can be made ahead and refrigerated until ready to cook. Gnocchi recipe was found here.
Gnocchi1 Pound Full Fat Ricotta
1 1/2 Cups All-purpose Flour
1/3 Cup Grated Parmesan Cheese
1 Large Egg
Boil a big pot of water. Combine all ingredients in a bowl and work the dough on the counter until manageable well combined and not sticky. Don't over work it. Make dough balls and then roll them into snakes and cut them into uniform 1/2" x 1/2" pieces. Boil until they float (2-4 minutes).
Creamy Mushroom Wine Sauce (I made this up)
1 package of dehydrated mushrooms
2 cups white wine
1 clove garlic
1 shallot
olive oil
1 cup cream or half & half
2 tbsp Parmesan cheese
Soak mushrooms in wine for 5-8 hours to rehydrate. Heat oil in a skillet over medium low heat. Finely chop shallot, add to skillet, follow with finely chopped garlic. Saute for ~5 minutes. Drain mushrooms, reserve the wine. Add mushrooms to the skillet and saute a bit. Add wine. Reduce a bit. Add cream. Serve over gnocchi, sprinkle with Parmesan cheese.
These sound delicious. Gnocchi recipes have been tempting me for a while now and mushroom gnocchi? Even better!
ReplyDeleteWhat kind of dried mushrooms did you use? I've got some dried shiitake . . . .
I used a medley packet from Fungus Amongus Organic Mushrooms (http://bit.ly/abfvut). I am sure what you have would work great too. Sorry for the delay answering your question.
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