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Gnocci With Porchini & Chestnut Mushrooms

Before you jump to Gnocci With Porchini & Chestnut Mushrooms recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Can save you Money.

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As you can see, there are many little items that you can do to save energy, as well as save money, in the kitchen alone. Green living is definitely something we can all do, without difficulty. A lot of it really is simply using common sense.

We hope you got benefit from reading it, now let's go back to gnocci with porchini & chestnut mushrooms recipe. To cook gnocci with porchini & chestnut mushrooms you only need 9 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to cook Gnocci With Porchini & Chestnut Mushrooms:

Get 500 g of gnocci,.
Get 260 g of chopped chestnut mushrooms,.
Use 5 g of dried Porchini mushrooms,.
Provide 1 tbsp of salted butter,.
Use 1 pint of boiling water,.
Provide 3 of large cloves garlic, crushed,.
Provide 1 tbsp of dried parsley,.
Take of Salt and pepper to season.
Use of Shaved quality Parmigianino Reggiano to serve.

Instructions 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! :).

Se volete dare un tocco più particolare agli gnocchi aggiungete all'impasto un cucchiaino di cannella che donerà al. This simple gnocchi is the perfect antidote to a cold autumn day. GNOCCHI CON PORCINI E TALEGGIO: cottura degli gnocchi. Anche in questo caso, se siete brave, ed io so che lo siete, potete preparare gli gnocchi fatti in casa. Servite gli gnocchi ancora ben caldi ultimando il piatto con un giro d'olio a crudo e un pizzico di cristalli di sale.

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