Porcini cream sauce for potato gnocchi
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | ounce | Dried Porcini Mushrooms -- well rinsed |
| 1 | cup | Chicken Bouillon |
| 4 | tablespoons | Unsalted Butter |
| ¾ | cup | Heavy Cream |
| 1 | Beurre Manie * -- optional | |
| ¼ | cup | Parmesan Cheese & Additional For Serving -- freshly grated |
| Salt | ||
| Black Pepper -- freshly ground | ||
| 1 | Recipe Quick Potato Gnocchi | |
Directions
* BEURRE MANIE: Process 8 Tbs of softened unsalted butter and 8 Tbs all-purpose flour in a food processor until smooth. Divide the mixture into 8 equal parts and, with floured hands, shape each into a ball. Place the Beurre Manie in a tightly covered jar and refrigerate for up to 1 week. Beurre Manie can also be frozen for 2 to 3 months.
1. Combine the porcini and bouillon in a saucepan and simmer, covered, for 20 mins, or until the mushrooms are tender. Drain well, finely dice, and reserve. Pass the bouillon thru' a double layer of cheesecloth and reserve.
2. Melt the butter in a heavy skillet over medium-low heat and whisk constantly until a light hazelnut brown. Immediately add the cream and reserved mushroom broth and simmer until reduced by one quarter.
Whisk in bits of the optional beurre manie and simmer until the sauce lightly coats a spoon. Add the porcini and Parmesan and season with salt and pepper.
3. Add the gnocchi to the skillet and simmer gently until just heated through. Serve at once with a grating of Parmesan.
Recipe By : Spur of the Moment Cook - ISBN 0-688-11009-6 From: Dan Klepach Date: 09-24-95 (00:17) (159) Fido: Cooking