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- Gnocchi with Creamy Tomato-Porcini Sauce
- (Gnocchi con Sugo di Pomodoro e Porcini)
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- Ingredients:
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- 3/4 ounce dried porcini mushrooms
1 cup boiling water
2 tablespoons (1/4 stick) butter
1/3 cup whipping cream
1 and 1/4 cups purchased marinara sauce
1 lb purchased potato gnocchi or 8 ounces dried gnocchi pasta
1/2 cup freshly grated Parmigiano cheese
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- Directions:
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- Place porcini mushrooms in a medium bowl.
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- Pour 1 cup of boiling water over them.
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- Let stand until the porcini are soft, about 30 minutes.
Remove porcini from the water, reserving the soaking liquid.
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- Finely chop the porcini.
Melt butter in a heavy medium saucepan over medium-high heat.
Add the porcini and saute for 3 minutes.
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- Add the cream and 3/4 cup of the soaking liquid, leaving any sediment behind in the bowl.
Simmer until the liquid is reduced to 3/4 cup, stirring occasionally, about 4 minutes.
Stir in the marinara sauce; bring to a simmer.
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- Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to a simmer before using.)
Cook gnocchi in a large pot of boiling salted water until 'al dente'. Drain.
Add gnocchi to the sauce and toss to coat.
Divide among 4 plates.
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- Serve, passing Parmigiano cheese separately. Serves 4.
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- That's it!
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