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How To Make Gnocchi With Porchini & Chestnut Mushrooms

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Gnocchi With Porchini & Chestnut Mushrooms, It Needs prepare 9 Ingredients And 7 Steps

Ok now Tutorial of Gnocchi With Porchini & Chestnut Mushrooms

Gnocchi With Porchini & Chestnut Mushrooms We can cook Gnocchi With Porchini & Chestnut Mushrooms using 9 ingredients and 7 steps. Here is how you achieve Gnocchi With Porchini & Chestnut Mushrooms.

Ingredients of Gnocchi With Porchini & Chestnut Mushrooms

  1. You need to prepare 500 g of gnocchi,.
  2. You need to prepare 260 g of chopped chestnut mushrooms,.
  3. Prepare 5 g of dried Porchini mushrooms,.
  4. Prepare 1 tbsp of salted butter,.
  5. Prepare 1 pint of boiling water,.
  6. Prepare 3 of large cloves garlic, crushed,.
  7. You need to prepare 1 tbsp of dried parsley,.
  8. You need to prepare of Salt and pepper to season.
  9. You need to prepare of Shaved quality Parmigianino Reggiano to serve.

Gnocchi With Porchini & Chestnut Mushrooms step by step

  1. Soak the Porchini mushrooms in the pint of boiling water for 20 minutes to rehydrate them and release the flavour. If needed temporarily remove the Porchini from the stock and rinse them under cold water to remove any grit then return them to the warm stock..
  2. Boil the gnocchi in a saucepan of salted water for one and a half minutes to remove the starch, drain off and set aside..
  3. Bring a frying pan to heat up over a medium high heat and add the butter, once melting add in all the crushed garlic and 1tsp worth of the dried parsley, season with a couple of cracks of black pepper. Fry the garlic for around 30 seconds until fragrant then add in the chestnut mushrooms..
  4. Brown off the mushrooms for around three minutes in the garlic butter. Season with salt. Pour in the half the stock plus all the Porchini and bring to a gentle simmer. Allow the stock to reduce down and the flavours to intensify..
  5. Add in the partly cooked gnocchi. Add in more of the stock, allow to simmer for a couple of minutes and reduce down by half again or until it creates a good consistency..
  6. Give everything a good stir. The sauce will become thicker with a nice sheen. If needed add in more of the stock and reduce down further until the gnocchi is cooked and there's enough mushroom sauce to coat it generously. If there's stock left over, this can be kept for use in another dish. Season with a little more pepper and sprinkle over the dried parsley that remains. Stir once more to combine..
  7. Plate up and serve with the shavings of cheese. Enjoy! :).

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