Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, gnocci with porchini & chestnut mushrooms. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
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Gnocci With Porchini & Chestnut Mushrooms is one of the most popular of recent trending foods on earth. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Gnocci With Porchini & Chestnut Mushrooms is something that I have loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can have gnocci with porchini & chestnut mushrooms using 9 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Gnocci With Porchini & Chestnut Mushrooms:
- Take 500 g gnocci,
- Get 260 g chopped chestnut mushrooms,
- Make ready 5 g dried Porchini mushrooms,
- Prepare 1 tbsp salted butter,
- Take 1 pint boiling water,
- Get 3 large cloves garlic, crushed,
- Make ready 1 tbsp dried parsley,
- Make ready Salt and pepper to season
- Get Shaved quality Parmigianino Reggiano to serve
Place them under the broiler to lightly brown the surface. Gnocci With Porchini & Chestnut Mushrooms This dish has strong flavours of garlic and mushrooms and is cooked in a stock created by soaking the Porchini. #mushrooms #porchini #cepes #ceps #gnocci #garlic #parsley. Pour in the soaked porcini mushrooms and their stock. Crumble in the perl las cheese.
Instructions to make Gnocci With Porchini & Chestnut Mushrooms:
- Soak the Porchini mushrooms in the pint of boiling water for 20 minutes to rehydrate them and release the flavour. If needed temporarily remove the Porchini from the stock and rinse them under cold water to remove any grit then return them to the warm stock.
- Boil the gnocci in a saucepan of salted water for one and a half minutes to remove the starch, drain off and set aside.
- Bring a frying pan to heat up over a medium high heat and add the butter, once melting add in all the crushed garlic and 1tsp worth of the dried parsley, season with a couple of cracks of black pepper. Fry the garlic for around 30 seconds until fragrant then add in the chestnut mushrooms.
- Brown off the mushrooms for around three minutes in the garlic butter. Season with salt. Pour in the half the stock plus all the Porchini and bring to a gentle simmer. Allow the stock to reduce down and the flavours to intensify.
- Add in the partly cooked gnocci. Add in more of the stock, allow to simmer for a couple of minutes and reduce down by half again or until it creates a good consistency.
- Give everything a good stir. The sauce will become thicker with a nice sheen. If needed add in more of the stock and reduce down further until the gnocci is cooked and there's enough mushroom sauce to coat it generously. If there's stock left over, this can be kept for use in another dish. Season with a little more pepper and sprinkle over the dried parsley that remains. Stir once more to combine.
- Plate up and serve with the shavings of cheese. Enjoy! :)
Pour in the soaked porcini mushrooms and their stock. Crumble in the perl las cheese. Cut in half, scoop the flesh into a bowl and mash until smooth. Remove porcini from water, reserving soaking liquid. Chef Way Andrew Carmellini cooks homemade gnocchi in his own intense mushroom stock, then serves them with porcini butter (blended with garlic, herbs and Parmesan) and white-truffle shavings.
So that’s going to wrap it up with this special food gnocci with porchini & chestnut mushrooms recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
