Gnocchi With Mushroom Sauce
3 December, 2014
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Ingredients
- 2 packet mushrooms dried porcini
- 1/3 cup thinly sliced leek 1 medium
- 4 - 5 cloves garlic minced
- 2 tbsp butter
- 2 tbsp olive oil
- 1/2 cup fresh button mushrooms sliced
- 1 pound fresh cremini mushrooms sliced
- 3/4 cup dry white wine
- 3/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2/3 cup whipping cream
- 2 tbsp all-purpose flour
- 1 tablespoon snipped fresh Italian flat-leaf parsley
- 2 packages of shelf-stable potato gnocchi
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Instructions
- Soak dried mushrooms in enough boiling water to cover about 15 minutes or until soft. Drain, discarding liquid. Squeeze mushrooms to remove additional liquid.
- Meanwhile, for mushroom sauce: In a 4- to 5-quart Dutch oven, cook and stir leek and garlic in hot butter over medium heat for 2 minutes.
- Using a slotted spoon, remove leek mixture.
- Add oil to Dutch oven; heat over medium-high heat. Add porcini mushrooms & button mushrooms, and cremini mushrooms. Cook about 15 minutes or until mushrooms are lightly browned and liquid is evaporated, stirring occasionally.
- Stir in wine, salt, and pepper.
- In a small bowl, whisk together cream and flour; stir into mushroom mixture. Cook and stir until thickened. Cook and stir for 1 minute more. Stir in leek mixture and parsley.
- Meanwhile, cook gnocchi according to package directions. Add gnocchi to the mushroom sauce. Serve gnocchi with mushroom sauce.
