Recipe#10521

Title: Porcini Gnocchi

From: phill@rt66.com (Patricia D. Hill) 
 Newsgroups: rec.food.recipes 
 Subject: Porcini Gnocci w/Prosciutto & Parmesan Cream 
 Date: 17 May 1995 05:24:36 -0600 
 Organization: Engineering International, Inc. 
 Message-ID: <3pcmdk$jbi@mack.rt66.com> 

2 cups water -- boiling
 1 cup porcini mushrooms -- (1 ounce)
 2 medium Idaho Potatoes -- (1 1/4 pounds)
 1/3 cup parmesan cheese -- grated
 1 large egg
 2 1/2 teaspoons kosher salt
 1/2 tablespoon black pepper
 1 cup flour
 3 tablespoons butter
 1/4  cup red onion -- sliced
 2 tablespoons   garlic -- minced
 2 cups shiitake mushrooms -- sliced (5 ounces)
 1/4  cup parsley
 1 cup white wine
 1 cup reserved porcini liquid
 2 cups heavy cream
 2 ounces prosciutto -- cut in 1" thin strip
 1 cup Swiss chard leaves or spinach -- chopped
 1/4 cup parmesan cheese -- grated
 1 tablespoon kosher salt
 1/2 teaspoon kosher salt
 2 tablespoons black pepper
 2 tablespoons parsley -- chopped
 Pour boiling water over dried porcini and soak at least 15 minutes
 to reconstitute. Drain mushrooms.  Strain liquid through filter
 and reserve.  Squeeze mushrooms until dry and puree to smooth paste.
 Boil potatoes in salted water to cover until tender.  While still
 warm, peel potatoes and rice onto an even layer on a large cookie
 sheet.  Do not handle potatoes. Cool 15 minutes in refrigerator.
 Heap cooled potatoes in a mound. in a well in the center add the
 porcini puree, cheese, egg, 1/2 teaspoon salt, and 1/4 teaspoon
 pepper. Mix with fingers to form rough dough.  Sprinkle flour over
 dough and knead until smooth, uniformly colored, and elastic, about
 8-10 minutes.
 Form dough into rectangle 8x4 and slice into 8 pieces and roll each
 piece into an 18 inch cylinder as think as an index finger. Cut
 each cylinder into 1 1/4 inch dumplings. Shape into traditional
 gnocchi crescent with ribs on one side and a slight pocket on the
 other.  Refrigerate on a cookie sheet until ready to cook.
 Make sauce:  Remove the stems from the shiitake mushrooms.  Chop
 stems and slice caps. Reserve separately.  In half of the butter
 saute the onions, garlic, mushroom stems and parsley.  Cook until
 wilted, about 4 minutes.  Add the wine and porcini liquid.  Cook
 to reduce to a third of the original volume.  Add the heavy cream
 and boil to reduce until it coats the back of a spoon.  Strain the
 sauce and set aside.  Saute shiitake mushroom caps in remaining
 butter.  Combine the cream sauce, mushrooms, prosciutto, chopped
 Swiss chard and half the Parmesan cheese. Cook over medium heat
 3-4 minutes and season with 1/2 teaspoon salt and the pepper.
 Bring 4 quarts of water and 1 tablespoon salt.  Add gnocchi.  As
 they float to the surface, remove the gnocchi and place in a warm
 dish.  When the gnocchi are all cooked and drained, cover them with
 the warm cream sauce. Sprinkle with chopped parsley and and the
 remaining cheese.