Porcini Mushroom Gnocchi with Herbed Cream Sauce

This, friends, is a winner.

Can I be completely honest? When I saw the dried mushrooms that Marx had sent, they were a mystery. I love mushrooms, don't get me wrong. Marsala? Yes, please. On pizza? Of course. Sauteed atop my steak? Say no more. However, I'd never experimented with them in dry form. It would be easy to rehydrate them and use them in a typical recipe, but I thought it might be fun to take advantage of the concentrated flavor you just can't find in fresh mushrooms. So I blitzed them with my Magic Bullet, then added the resulting mushroom powder to gnocchi dough.

As hoped, the porcini flavor shines through an herb-infused cream sauce. The flavors are rich but balanced, earthy but bright. I'll certainly be making this dish again, and I'd recommend that you give it a try!

Porcini Mushroom Gnocchi with Herbed Cream Sauce

by Julie Kozarsky

Ingredients

1/2 ounce Marx Foods Dried Porcini Mushrooms

1 1/2 cups flour

3 egg yolks

2 pounds Russet potatoes

1 tablespoon butter

1 tablespoon olive oil

1 large shallot, minced

1/2 cup dry white wine (or chicken stock)

1 cup cream

2 tablespoons finely chopped fresh herbs (parsley, thyme, sage, etc)

salt to taste

pepper to taste

To Make the Gnocchi:
 Bake the potatoes until tender. While they're baking, use a food processor to pulverize the dried porcini mushrooms into fine powder.

When the potatoes are cooked, let them cool until you can comfortably handle them. Cut in half and scoop out their insides. Pass through a ricer and place in a large bowl. Discard the skins, or reserve for another use.

Make a mound in the center of the riced potatoes. Add 1/2 cup of flour and the porcini powder. On top of that, place the three egg yolks, and then another 1/2 cup of flour. Use a pastry blender or wooden spoon to "cut" the yolks and flour into the potatoes. When well-blended, knead by hand for another few minutes until it forms a cohesive, dry ball. Add flour as necessary.

Remove a handful of dough from the ball. On a well-floured surface, roll into a log about an inch thick. Cut dough from the log in equal-sized pieces. Reserve on a sheet of parchment paper.

To Make the Sauce:
In a large saute pan, heat the butter and olive oil over medium heat. Add the shallot and saute until soft. Add the wine, stirring constantly, and let simmer until reduced by half. Then add the cream and simmer until the sauce thickens. Stir in the herbs, salt, and pepper, tasting to adjust seasoning.

Meanwhile, boil a large pot of salted water. Add the gnocchi to the boiling water. Reduce the heat to medium. When the gnocchi float, they are done. Drain, or use a slotted spoon to add directly to the pan which holds the cream sauce. Allow to simmer together for a couple of minutes, letting the flavors meld.

Serve hot and garnished with Parmesan, if desired.