Creamy Gnocchi with Mushrooms is the Perfect Weeknight Meatless Comfort Food | Today's Special
This week on Today's Special, Ashley delivers the ideal weeknight comfort food. Store bought gnocchi is the base, while cream, mushrooms, and plenty of Parmesan add umami and richness.
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HOME MADE VEGAN MUSHROOM GNOCCHI RECIPE
EASIEST HOME MADE Vegan gnocchi with wild mushrooms
I wanted to share my delicious Vegan home made Gnocchi with wild mushrooms recipe with you! This dish is a HUGE hit in my home and it's so simple to make
I hope you enjoy the recipe and the many more to come. Thank you for your support.
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INGRIDIENTS:
Gnocchi
530g baked potato
280g all purpose flour
Mushroom sauce
60g mushrooms
1tsp cracked pepper
2tbsp Vegan butter
Shaved parmesan to serve
2 crushed garlic cloves
Potato Gnocchi with Chestnuts, Porcini Mushrooms & Sage - Home & Family
Chef Ron Suhanosky shows how to make a pillow soft, Potato Gnocchi with Chestnuts, Porcini Mushrooms, and Sage. Chef Ron's recipe is a simple and seasonal, Italian dish. The key is using Idaho potatoes as they hold a lot of moisture.
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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
Gnocchi alla Romana with porcini mushrooms
Giovedì gnocchi, Venerdì pesce, Sabato trippa”.
(Thursday gnocchi, Friday fish, Saturday tripe). A traditional Roman saying that was born after the second world war, when food was scarce.
Traditionally gnocchi would be served on Thursday's made using potatoes. However fast forward to present day in Melbourne 2021, I much prefer gnocchi alla Romana, gnocchi shaped disc's made with semola flour from @basile_imports.
Teamed with porcini mushrooms and you have winter perfection on a plate, just add a bottle of Bolgheri ????????????.
• • • • • •
Cooking instructions:
1: Pour the milk in a large pan and heat, but do not boil. Add 50g butter and allow to melt.
2: Versate a pioggia il semolino. Pour the Semola flour like soft rain. Slowly and consistently add the Caputo Semola flour to the warm milk, while whisking.
3: Add the egg yolks and whisk through until smooth. Add salt to taste.
4: Pour out the hot gnocchi mix onto a cool surface, on baking paper.
5: Spread out mixture and place another piece of baking paper on top. Use a rolling pin to roll out the mixture evenly. This will make sure that all of the gnocchi discs are even in height.
6: Remove the top layer of baking paper, use a circular mold to cut out gnocchi circles.
7: Place a little Colavita extra virgin olive oil in an oven proof tray and place the gnocchi circles evenly in the dish.
8: Drizzle the top with a little olive oil, and top with Auricchio parmigiano reggiano and Auricchio pecorino romano, a little salt and cracked black pepper.
9: Bake in a pre heated 180 degree oven for 20-25 mins or until golden brown.
To make the porcini mushrooms:
1: Soak the porcini mushrooms in a large bowl of water for about 30 minutes to rehydrate them.
2: Add butter to a large saucepan until melted.
3: Drain the mushrooms (you can reserve the flavoursome juice to make risotto and broth). Add the mushrooms and dried thyme to the pan and saute for a few minutes. Sprinkle a little salt and pepper.
4: Add a little of the reserved mushroom liquid and drizzle over some olive oil.
5: Transfer to a serving plate and top with sprigs of fresh thyme.
#foodvideo #worldfood #italianfood #romana #Funghi #Porcini #Mushrooms #Caputo #Semola #Auricchio #recipe #foodfilm #chef #cucinaitaliana #italianfood #parmigiano #colavita #pecorinoromano #ricetta #delicious #goodfood #taste #melbourne
Chef: @kara.privatechef
Styling: @kara.privatechef
Film Director :@kara.privatechef
Videographer: @indiefilmstudios
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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