Porcini gnocchi with prosciutto and parmigiano cream

Yield: 4 servings

Measure Ingredient
2 cups Boiling Water
1 ounce Dried Porcini Mushrooms (1 cup loose pack)
2 mediums Idaho Potatoes, Skin On
\N \N & Scrubbed
⅓ cup Parmigiano-Reggiano
3 tablespoons Butter
¾ cup Red Onion -- sliced
2 tablespoons Garlic -- minced
5 ounces Shiitake Mushrooms -- slice
\N \N & remove stems
¼ cup Parsley Stems
1 cup Dry White Wine
1 cup Reserved Porcini Liquid (from the gnocchi)
2 cups Heavy Cream
2 ounces Prosciutto, Cut In Thin finely grated
1 large Egg
2½ teaspoon Kosher Salt
½ teaspoon Black Pepper -- freshly ground
1 cup All-Purpose Flour strips 1 \" Long
1 cup Red Or Green Swiss Chard
\N \N Or
1 cup Spinach -- clean, stem & chop
¼ cup Parmagiano-Reggiano -- grated
1 tablespoon Kosher Salt -- plus 1/2 tsp
⅛ teaspoon Black Pepper -- freshly ground
2 tablespoons Chopped Parsley



1. Pour the boiling water over the porcini and soak until fully reconstituted, about 15 mins. Lift the mushrooms out of the water with a slotted spoon and set aside. Strain the liquid through a coffee filter to remove any grit and dirt. Reserve the liquid for later use in the sauce. Squeeze the mushrooms with your hands until very dry and puree to a completely smooth paste in a food processor.

2. Boil the potatoes in water to cover with 1 tsp salt until easily pierced with the point of a knife. When the potatoes are cooked but still warm, peel them and immediately pass through a food mill or ricer onto a large cookie sheet. It is important to move the food mill over the cookie sheet so the potatoes fall evenly in one layer.

Above all, do not move the potatoes around; the less they are handled at this point, the better the texture of the finished gnocchi.

Refrigerate until cool, about 15 mins.

3. Transfer the cooled potatoes to a clean work surface, create a mound, and form a well in the center. Add the porcini puree, cheese, egg, ½ tsp salt, and ¼ tsp pepper to the well. With your fingertips, combine these ingredients with the potato, stirring to form a rough dough. Sprinkle the flour over the potato mix and combine gently. Knead the dough, using a downward press and quarter turn motion with the heel of your hand, until it is smooth, uniformly colored, and elastic. This should take 8 to 10 mins.

4. Form the dough into a rectangular loaf, 8 x 4 inches, and slice into 8 pieces. Be sure both your work space and your hands are clean of any flour or dough. Begin pressing each piece of dough onto the table while simultaneously rolling it back and forth between your spread-out fingers and palms. This requires a delicate touch and some practice, but it is not difficult. You will be forming a cylinder about 18 inches long, as thick as your index finger, Move the cylinder away from the work area and dust lightly with flour. Repeat with the remaining pieces.

5. Line up 4 of the 8 cylinders horizontally. With a sharp knife, cut across them to form 1¼ inch dumplings. Repeat with remaining 4 cylinders. Form the dumplings into the traditional gnocchi crescent shape: hold a fork backside up in 1 hand; with the thumb of your other hand, press each dumpling against the back of the fork forming an indentation while simultaneously rolling it down over the tines.

This makes a decorative ribbed pattern on one side and a pocket to hold the sauce on the other.

6. Lay the gnocchi in a single layer on a cookie sheet so they don't stick together. Cover and refrigerate until ready to cook.

7. For the sauce, melt ½ the butter in a 2-qt nonreactive saucepan over medium heat. Add the onions, garlic, mushroom stems, and parsley stems. Cook until wilted but not browned, about 4 mins. Add the wine and porcini liquid. Bring to a boil and reduce to ⅓ of original volume. Add heavy cream and boil, reducing until it coats the back of a spoon. Strain the sauce and set aside.

8. In a medium saute pan, heat the remaining butter over med-high heat until it begins to brown. Add the sliced shiitakes and saute for 2-3 mins.

9. Return the cream sauce to a medium heat and stir in the sauteed mushrooms, prosciutto, spinach, and half the cheese. Cook over med.

heat for 3-4 mins. Season with ½ tsp salt and the pepper.

10. Bring 4 qts of water to a boil and add 1 tbs salt. Add all the gnocchi at once. With a slotted spoon, remove each dumpling as it floats to the surface and drain in a colander. Continue until all of the gnocchi have risen to the top. When all the gnocchi are cooked and drained, place them in the cream sauce and warm over med. heat.

Spoon into a warm bowl, sprinkle with chopped parsley and remaining cheese, and serve immediately.

NOTE: If you are not planning to cook the gnocchi the same day you make them, freeze in a single layer, covered for up to 1 week.

Recipe By : The Union Square Cafe Cookbook - ISBN 0-06-017013-1 From: Dan Klepach Date: 08-20-95 (23:48) (159) Fido: Cooking

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