How To make Gnocchi w/ Porcini Sauce
6 lg Baking potato
2 Egg
2 1/2 c All purpose flour
9 qt Water
3 tb Kosher salt
2 tb Butter
Grated Parmesan cheese (See also: Tomato-Porcini Sauce.) Bake potatoes until tender. While hot, cut in half and scoop out pulp. Work pulp through ricer into large bowl (or mash using up-and-down motion only). Using fork, stir in eggs. Blend in 1/2 cup flour. Turn dough out onto work surface. Gradually knead in 2 cups flour. Continue kneading until smooth and elastic, about 10 minutes. Shape dough into 6x4-inch loaf. Cut loaf into 1-inch strips. Roll strips into cylinders 1/2 inch in diameter. Cut cylinders into 1 1/4-inch pieces. Boil 1 piece 2 to 3 minutes. If piece falls apart, add more flour to dough 1/4
cup at a time until pieces hold together when boiled. Using floured fork, press tines downward into each piece so it curls around fork. Arrange in single layer without touching on generously floured towel. Let gnocchi stand 3 to 4 hours at room temperature to dry. Bring water and salt to boil. Add gnocchi. Stir gently with wooden spoon. When gnocchi come to surface let cook 2 minutes. Drain well. Place on platter. Spoon Tomato-Porcini Sauce over. Dot with butter. Sprinkle with Parmesan.
How To make Gnocchi w/ Porcini Sauce's Videos
Cooking With Grandma - Gnocchi Cooking with Grandma Paola
Paola Bagnatori knows Italian food. With the help of her granddaughter, Isabella, they make her signature dish, potato gnocchi with tomato-porcini sauce.
Click below to make the recipe yourself:
CREAMY MUSHROOM PASTA RECIPE | How to Make Tagliatelle ai Funghi Porcini
Creamy Mushroom pasta is a hearty dish full of rich flavours and country aromas. The intensity of porcini mushrooms will take you direct to Italy.
This creamy mushroom pasta recipe features my talented father and was made and enjoyed in my family home. I’ve been devouring this creamy mushroom pasta for years and it’s safe to say, it’s easy, scrumptious and definitely too good to share…Italians love this pasta recipe. Made with tagliatelle pasta and fresh porcini mushrooms from Abruzzo.
#mushroompasta #mushrooms #creamypasta
Filmed at Cantina Zaccagnini Italy - This video is part of my Award Winning TV Show Italy Unexplored
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Easy Creamy Tuscan Gnocchi Recipe WOW!!
Full Recipe HERE!!!!
Creamy Tuscan Gnocchi @NaughtyFood
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Ingredients
For Tuscan Sauce
1 tablespoon extra-virgin olive oil
4 tablespoons unsalted butter
1 cup heavy cream or half & half
¼ cup of dry white wine (Optional)
1 cup chicken broth stock
2 cups of baby spinach
1 Full-size yellow or red onion diced
2 tablespoons minced garlic
1 cup sun-dried tomatoes
1 whole red bell pepper chopped into small cubes
1 tablespoon of Tomato puree paste
½ teaspoon black pepper
¾ cup of grated parmesan cheese
1 teaspoon salt (According to taste)
Tuscan Blend
1 tbsp of smoked paprika
2 tsps dry parsley
2 tsps dried basil
1 tsp oregano
1 tsp garlic powder
1 teaspoon onion powder
1 teaspoon thyme
Final Dish
Gnocchi 17.5 oz or 1.1 lb.
Preparation
1. Gnocchi Cooking Instructions: Take a medium size pot and fill it with up to 70% water.
2. Boil the water on a high flame.
3. Pour the Gnocchi directly from the bag into the boiling water and cook it for 2 mins.
3. Strain the water and place Gnocchi on the side.
4. Heat a large pan on low heat and add butter and olive oil.
5. Add garlic and cook it for a min. Then add red onions and red bell pepper. Sautee it for 2-3 mins.
6. The next step is to add all the spices listed under “Tuscan Blend”. Cook the spices for about a minute, then add the sun-dried tomatoes.
7. Add tomato pure paste and cook it for 30 secs.
8. Add the chicken broth and cooking wine. Once the broth is simmering, add heavy cream.
9. Let the sauce simmer for 3-4 minutes on high flame. Then add spinach and graded parmesan cheese.
10. Add the cooked Gnocchi and mix it into the sauce.
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#gnocchi #gnocchirecipe #gnocchidipatate
Pasta Grannies share 95 year old Rina's tajarin with porcini sauce
Rina's recipe for tajarin (or tagliolini) is simple, easy to make, but delicious. If you don't have porcini, use a mixture of ordinary mushrooms and dried porcini. This is a classic pasta dish from the Asti region of Piemonte where Rina's family have milled flour for over 50 years. check out mulinomarino.it - you can buy their flour in Eataly. (I'm not being paid to plug them, I just like their flour!????)
If you are using a machine like Rina, you need to make a dough which is a little bit drier than when using a rolling pin. For 4/5 servings, use 3 eggs for 325g flour and see how the dough turns out - you may need to adjust with more flour or a wet your hands for more water. It will depend on your flour.
For the sauce:
400g fresh or frozen porcini mushrooms. Or button mushrooms, plus 3 slices of dried porcini, soaked in a little water for 15 minutes. Strain the water through a fine sieve (to get rid of any grit) and add to the sauce along with porcini which you have chopped.
1 whole garlic clove - remove it before plating up.
200ml smooth tomato passata
100ml water
salt
grated Parmigiano to serve
Creamy Mushrooms | Jamie Oliver
This is a brilliant principle recipe for creamy mushrooms. Stir through pasta here but so good on toast, on steak and on so many other things. If you like mushrooms then check this out!
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Easy Creamy Mushroom Sauce | Chef-Jean Pierre
Hello There Friends, today I am going to demonstrate how to make my fabulous Mushroom Sauce! I am revamping the Sauce Collection with the Mushroom Sauce being the first of the bunch. This Mushroom Sauce can be served with anything you want! And if you are worried that you don't like mushrooms then try my technique in cooking them! Let me know what you think in the comments below.
RECIPE LINK:
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❤️ Reduction Sauce Pan:
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