Gnocchi with Porcini Mushrooms (Gnocchi con Porcini)
Instructions
Peel the onions, wash them, chopping them finely and Brown in a pan with oil without leave to Cook; Add a tbsp of water, a pinch of salt and cook on moderate heat for 10 minutes mixing them often; the mixture will be dry.
Wash the potatoes, put them in a pot with plenty of cold water, bring to a boil, season with salt and let them bake for 40 minutes until will be soft.
Drain, remove skin and pass them in the potato masher.
Sift the flour, place it in the fountain, get past the Centre of potatoes, onions cooked and made cool; Add the egg, a pinch of salt and knead ingredients quickly.
Form sticks 1.
5 cm thick on floured pastry Board by winding them around; cut into lengths of 2 cm in length and flatten slightly.
Continue with the same procedure until the end of the dough and place over the work surface, keeping them well separated from each other.
Prepare the sauce: clean the spring onions, discarding outer leaves and the green part harder; wash them, cut them into strips and make them wither in a pan with a little olive oil; clean the mushrooms by depriving them of the earthy and lasts, wash them quickly, Pat dry, cut into slices and fry them in a pan with the oil was heated; Join us for spring onions, season with salt and pepper and continue cooking for a few minutes; Finally, add the parsley, washed and chopped.
In a pot of boiling water, add salt and cook the gnocchi; drain just are afloat, toss with the mushrooms and onions mixture warm.
Sprinkle with grated Parmesan cheese.
Ingredients and dosing for 4 persons
- 600 g of potatoes
- 400 g of onions
- 3 tablespoons of olive oil extra virgin
- 300 g of flour
- 1 egg
- Salt
- For the sauce:
- 350 g of mushrooms
- 4 spring onions
- 10 cl of olive oil extra virgin
- 1 sprig of parsley
- Salt
- Pepper
- Grated parmesan cheese