Gnocchi di Patate con Salsa di Porcini: A Step-by-Step Guide

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Gnocchi di Patate con Salsa di Porcini

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Course Main Course

Cuisine Italian

Equipment

• Equipment Needed
• Large pot
• Potato masher or ricer
• Mixing bowl
• Fork or gnocchi board (optional)
• Knife or pastry cutter
• Large skillet
• Ladle
• Slotted spoon

Ingredients

  

• Ingredients
• For the Gnocchi:
• 2 pounds 900g potatoes (Russet or Yukon Gold)
• 1 to 1.5 cups 125-190g all-purpose flour (plus extra for dusting)
• 1 large egg
• 1 teaspoon salt
• For the Porcini Sauce:
• 1 cup 150g dried porcini mushrooms
• 2 tablespoons olive oil
• 2 cloves garlic minced
• 1/2 cup 120ml vegetable or chicken broth
• 1/2 cup 120ml heavy cream
• Salt and pepper to taste
• Fresh parsley for garnish optional
• Grated Parmigiano-Reggiano cheese for serving optional

Instructions

 

• Step-by-Step Instructions
• Step 1: Prepare the Potatoes
• Cook the Potatoes: Place the potatoes (unpeeled) in a large pot of salted water. Bring to a boil and cook for 30-40 minutes until tender. You can test by poking them with a fork; they should slide off easily.
• Drain and Cool: Once cooked, drain the potatoes and let them cool slightly. Once cool enough to handle, peel the potatoes while still warm.
• Step 2: Make the Gnocchi Dough
• Mash the Potatoes: Using a potato masher or ricer, mash the potatoes into a smooth consistency without lumps. Allow the mashed potatoes to cool completely.
• Combine Ingredients: In a mixing bowl, combine the cooled mashed potatoes with the egg, salt, and 1 cup of flour. Mix gently with your hands until the dough comes together. Add more flour if the dough is too sticky.
• Knead the Dough: Lightly flour your work surface and knead the dough gently for about 2-3 minutes until smooth but not overworked.
• Step 3: Shape the Gnocchi
• Divide and Roll: Divide the dough into 4 pieces. Roll each piece into a rope about 1/2 inch (1.25 cm) thick. Cut the rope into 1-inch (2.5 cm) pieces.
• Form Gnocchi: Use a fork or gnocchi board to shape each piece by pressing down gently to create ridges (this helps the sauce cling better).
• Step 4: Cook the Gnocchi
• Boil Water: In a large pot, bring salted water to a boil.
• Cook Gnocchi: Drop the gnocchi into the boiling water in batches. They are ready when they float to the surface (about 2-3 minutes). Use a slotted spoon to remove them and place them on a plate.
• Step 5: Make the Porcini Sauce
• Rehydrate Porcini Mushrooms: In a bowl, soak the dried porcini mushrooms in warm water for 20-30 minutes. Drain, reserving the soaking liquid, and chop the mushrooms.
• Sauté: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
• Add Mushrooms: Add the chopped porcini mushrooms and cook for 3-4 minutes.
• Add Liquid: Pour in the broth and the reserved mushroom soaking liquid (strained to remove any grit). Simmer for 5 minutes to reduce slightly.
• Finish the Sauce: Stir in the heavy cream, salt, and pepper. Allow it to simmer for an additional 5 minutes until thickened.
• Step 6: Combine and Serve
• Toss Gnocchi with Sauce: Add the cooked gnocchi to the skillet and toss gently to coat them in the sauce. Cook for an additional 1-2 minutes to heat through.
• Serve: Garnish with fresh parsley and grated Parmigiano-Reggiano cheese if desired.
• Variations
• Herbed Gnocchi: Add finely chopped fresh herbs like basil or parsley to the gnocchi dough for extra flavor.
• Vegetarian Option: Replace heavy cream with coconut cream for a dairy-free alternative.

Keyword Gnocchi, Gnocchi con Porcini, Gnocchi di Patate

Gnocchi di Patate con Salsa di Porcini is a classic Italian dish that combines pillowy potato gnocchi with a rich porcini mushroom sauce. This dish is a true celebration of flavors and textures, making it a favorite for many Italian food lovers. From my own personal experience, making gnocchi can seem a bit daunting at first, but I assure you that with this guide, you’ll be able to create a delicious dish that impresses both family and friends. So let me show you how I make Gnocchi di Patate con Salsa di Porcini.

Notes on What to Expect

When making Gnocchi di Patate con Salsa di Porcini, expect a wonderful balance of soft, fluffy gnocchi enveloped in a creamy, earthy sauce that highlights the flavor of the porcini mushrooms. The process may take some time, but the result is well worth it.

Recipe Overview

• Prep Time: 40 minutes
• Cook Time: 20 minutes
• Time to Stand: 10 minutes
• Total Time: 1 hour
• Ease of Cooking: Medium
• Servings: 4
• Calories: Approximately 450 per serving
• Cost of Ingredients: $15 – $20
• Cuisine: Italian
• Course: Main Course

Equipment Needed

• Large pot
• Potato masher or ricer
• Mixing bowl
• Fork or gnocchi board (optional)
• Knife or pastry cutter
• Large skillet
• Ladle
• Slotted spoon
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Gnocchi di Patate con Salsa di Porcini  now.

Ingredients

For the Gnocchi:

• 2 pounds (900g) potatoes (Russet or Yukon Gold)
• 1 to 1.5 cups (125-190g) all-purpose flour (plus extra for dusting)
• 1 large egg
• 1 teaspoon salt

For the Porcini Sauce:

• 1 cup (150g) dried porcini mushrooms
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/2 cup (120ml) vegetable or chicken broth
• 1/2 cup (120ml) heavy cream
• Salt and pepper to taste
• Fresh parsley for garnish (optional)
• Grated Parmigiano-Reggiano cheese for serving (optional)
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Gnocchi di Patate con Salsa di Porcini  now.

Step-by-Step Instructions

Step 1: Prepare the Potatoes

1. Cook the Potatoes: Place the potatoes (unpeeled) in a large pot of salted water. Bring to a boil and cook for 30-40 minutes until tender. You can test by poking them with a fork; they should slide off easily.
2. Drain and Cool: Once cooked, drain the potatoes and let them cool slightly. Once cool enough to handle, peel the potatoes while still warm.

Step 2: Make the Gnocchi Dough

3. Mash the Potatoes: Using a potato masher or ricer, mash the potatoes into a smooth consistency without lumps. Allow the mashed potatoes to cool completely.
4. Combine Ingredients: In a mixing bowl, combine the cooled mashed potatoes with the egg, salt, and 1 cup of flour. Mix gently with your hands until the dough comes together. Add more flour if the dough is too sticky.
5. Knead the Dough: Lightly flour your work surface and knead the dough gently for about 2-3 minutes until smooth but not overworked.

Step 3: Shape the Gnocchi

6. Divide and Roll: Divide the dough into 4 pieces. Roll each piece into a rope about 1/2 inch (1.25 cm) thick. Cut the rope into 1-inch (2.5 cm) pieces.
7. Form Gnocchi: Use a fork or gnocchi board to shape each piece by pressing down gently to create ridges (this helps the sauce cling better).

Step 4: Cook the Gnocchi

8. Boil Water: In a large pot, bring salted water to a boil.
9. Cook Gnocchi: Drop the gnocchi into the boiling water in batches. They are ready when they float to the surface (about 2-3 minutes). Use a slotted spoon to remove them and place them on a plate.

Step 5: Make the Porcini Sauce

10. Rehydrate Porcini Mushrooms: In a bowl, soak the dried porcini mushrooms in warm water for 20-30 minutes. Drain, reserving the soaking liquid, and chop the mushrooms.
11. Sauté: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
12. Add Mushrooms: Add the chopped porcini mushrooms and cook for 3-4 minutes.
13. Add Liquid: Pour in the broth and the reserved mushroom soaking liquid (strained to remove any grit). Simmer for 5 minutes to reduce slightly.
14. Finish the Sauce: Stir in the heavy cream, salt, and pepper. Allow it to simmer for an additional 5 minutes until thickened.

Step 6: Combine and Serve

15. Toss Gnocchi with Sauce: Add the cooked gnocchi to the skillet and toss gently to coat them in the sauce. Cook for an additional 1-2 minutes to heat through.
16. Serve: Garnish with fresh parsley and grated Parmigiano-Reggiano cheese if desired.

Variations

• Herbed Gnocchi: Add finely chopped fresh herbs like basil or parsley to the gnocchi dough for extra flavor.
• Vegetarian Option: Replace heavy cream with coconut cream for a dairy-free alternative.

Tips

• Flour Amount: The amount of flour needed may vary depending on the moisture content of the potatoes. Start with less and add more as needed.
• Freezing Gnocchi: You can freeze uncooked gnocchi by placing them on a baking sheet in a single layer, then transferring them to a bag once frozen. Cook from frozen without thawing.

Substitutions for Dietary Needs

• Gluten-Free: Use gluten-free flour or a potato-based flour blend instead of all-purpose flour.
• Dairy-Free: Replace heavy cream with a non-dairy alternative such as almond milk or coconut cream.
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Gnocchi di Patate con Salsa di Porcini  now.

Nutritional Information Per Serving

• Calories: Approximately 450
• Protein: 12g
• Carbohydrates: 60g
• Fat: 20g
• Fiber: 3g

I hope this guide has made making Gnocchi di Patate con Salsa di Porcini seem a little less daunting! Have you tried it before? Please, be honest, and let me know in the comments below. I like to hear feedback from a real person like you, so please, leave your honest comment!