Sage Gnocchi With Porcini Sauce

Grrrrrgh!
Course : Pasta
From: HungryMonster.com
Serves: 6
 

Ingredients:

---GNOCCHI
3 tablespoons butter or margarine
1 1/4 cups water
2 teaspoons garlic
1 teaspoon finely chopped fresh sage or 1/4 teaspoon dried
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1/8 teaspoon nutmeg
2 1/3 cups all-purpose flour -- divided
2 large eggs -- lightly beaten
1/4 cup chopped fresh parsley
1/4 cup freshly grated parmesan cheese
---PORCINI SAUCE
1/4 cup boiling water
1/4 cup dried porcini mushroom pieces
2 tablespoons butter or margarine
1/4 cup onion
8 ounces white mushrooms -- sliced
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup all-purpose flour
3 cups milk
1/2 cup shredded fontina cheese
1/4 cup freshly grated parmesan cheese
1 tablespoons chopped fresh parsley
 

Preparation:

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 1/4 cup dough into a 15-inch rope (1/2 inch thick). Cut into 1/2-inch pieces; place on cookie sheet. Repeat with remaining dough. (Can be made ahead: Freeze gnocchi on a jelly-roll 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 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 2-quart baking dish. Repeat with remaining gnocchi. 5. Make Porcini Sauce: Heat oven to 400øF. 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 softened, 4 to 5 minutes. Add white mushrooms, salt and pepper; increase heat to medium-high and cook until vegetables are browned, 5 to 7 minutes. Stir in flour. Gradually add milk; bring to boil. 6. 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. Makes 6 servings. Prep time: 1 hour Baking time: 15 minutes

 

Nutritional Information:

383 Calories (kcal); 16g Total Fat; (37% calories from fat); 12g Protein; 48g Carbohydrate; 105mg Cholesterol; 625mg Sodium