Recipe - Sage Gnocchi With Porcini Sauce Lhj

GNOCCHI
3 tablespoon Butter or margarine
1 One fourth cup Water
2 teaspoon Minced garlic
1 teaspoon Finely chopped fresh sage;
or One fourth teas. dried
Three fourths teaspoon Salt
One half teaspoon Freshly ground pepper
1/8 teaspoon Nutmeg
2 1/3 cup Allpurpose flour
2 lg Eggs; lightly beaten
One fourth cup Chopped fresh parsley
One fourth cup Freshly grated Parmesan
cheese

PORCINI SAUCE
One fourth cup Boiling water
One fourth cup Dried porcini mushroom
pieces
2 tablespoon Butter or margarine
One fourth cup Minced onion
8 ounce White mushrooms; cut or sliced up
One half teaspoon Salt
One fourth teaspoon Freshly ground pepper
One fourth cup Allpurpose flour
3 cup Milk
One half cup Shredded fontina cheese
One fourth cup Freshly grated Parmesan
cheese
1 tablespoon Chopped fresh parsley

1. Make gnocchi: Bring butter, water, garlic, sage, salt, pepper and nutmeg
to a boil in a medium saucepan. Stir in 1 cup flour with a wooden spoon.
Continue to stir vigorously over medium heat, 1 minute, 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, parsley and Parmesan.

3. On floured surface, roll One fourth cup dough into a 15inch rope (One half inch
thick). Cut into 1/2inch pieces; place on cookie sheet. Repeat with
remaining dough. (Can be made ahead: Freeze gnocchi on a jellyroll pan or
a cookie sheet in single layer for 2 hours until firm. Transfer to
resealable plastic bag and freeze up to one month.)

4. Bring a large pot of water to a boil. Drop half of fresh or frozen
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 2quart baking dish. Repeat with remaining gnocchi.

5. Make Porcini Sauce: Heat oven to 400°F. Pour boiling water over porcini
in a small bowl; let stand 10 minutes. Meanwhile, heat butter in large
skillet over medium heat. Add onion; cook until translucent, 4 to 5
minutes. Add white mushrooms, salt and pepper; increase heat to mediumhigh
and cook until vegetables are browned, 5 to 7 minutes. Stir in flour.
Gradually add milk; bring to boil.

6. Meanwhile, 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 Parmesan. Bake 15 minutes or until bubbly. Sprinkle with parsley.

Prep time: 1 hour Baking time: 15 minutes

(C) Copyright 1997, Meredith Corporation, All Rights Reserved.

NOTES : In Italy, gnocchi means dumplings, and for this classic dish we
start with an enriched egg dough flavored with Parmesan cheese. This
stiritup dough is a cinchmake an extra batch and freeze. Can be frozen
up to 1 month.

Recipe by: Ladies Home Journal

Posted to MCRecipe Digest V1 #942 by "abprice@wf.net" abprice@wf.net on
Dec 2, 1997