Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, gnocci with porchini & chestnut mushrooms. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Gnocci With Porchini & Chestnut Mushrooms is one of the most favored of recent trending meals on earth. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. Gnocci With Porchini & Chestnut Mushrooms is something that I’ve loved my entire life.
To get started with this recipe, we have to first prepare a few components. You can cook gnocci with porchini & chestnut mushrooms using 9 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Gnocci With Porchini & Chestnut Mushrooms:
- Make ready 500 g gnocci,
- Get 260 g chopped chestnut mushrooms,
- Get 5 g dried Porchini mushrooms,
- Get 1 tbsp salted butter,
- Get 1 pint boiling water,
- Take 3 large cloves garlic, crushed,
- Prepare 1 tbsp dried parsley,
- Prepare Salt and pepper to season
- Make ready Shaved quality Parmigianino Reggiano to serve
Steps 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! :)
So that is going to wrap it up for this special food gnocci with porchini & chestnut mushrooms recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
