4.7
(3)
Your folders
Your folders
Export 7 ingredients for grocery delivery
Step 1
Preheat the oven to 350 F.
Step 2
Poke holes in the potatoes with a fork and place them on a half sheet pan with rack. Roast the potatoes for 45 minutes to 1 hour or until fork-tender. Remove from the oven, let rest for 15 minutes until you can handle, peel immediately and send through a ricer.
Step 3
Let the potatoes cool, then, on a wooden cutting board, lay out the potatoes and start incorporating the flour, porcini powder and eggs into the potatoes with a bench scraper. When all is incorporated, start kneading lightly until the dough is held together and not too wet.
Step 4
Cut the dough into 6 pieces and start rolling into a long cigar shape (cover the other pieces with plastic wrap). Cut the gnocchi one by one into 1/2- by 1/2-inch pieces and roll on the tines of a fork, cut side, until the ridges form. Repeat and transfer all gnocchi to a sheet pan and freeze (or prep to cook).
Step 5
Have a pot of boiling, sea-salted water ready. Drop the gnocchi (3 minutes for room temp, 4 minutes for frozen) into the boiling water
Step 6
Meanwhile, in a large sauté pan, over medium heat, add the butter. Then add the black trumpet mushrooms, season with salt and cook with the butter until the mushrooms are lightly caramelized and crispy, about 3 to 4 minutes. Then add the sage leaves and immediately add a 2 ounce ladle of pasta water (tilt the pan away from you).
Step 7
Drain the gnocchi and add directly to the sauce and cook on medium heat for an additional 30 seconds, until emulsified and creamy.
Step 8
Plate and serve with a healthy dusting of Parmigiano-Reggiano.
Your folders
177milkstreet.com
1 hours
Your folders
thefoodellers.com
4.5
(151)
5 minutes
Your folders
epicurious.com
3.3
(27)
Your folders
ricette.giallozafferano.it
3.7
(22)
5 minutes
Your folders
ricette.giallozafferano.it
4.7
(12)
50 minutes
Your folders
chefkoch.de
3.5
(2)
30 minutes
Your folders
seriouseats.com
Your folders
fortheloveofcooking.net
Your folders
foragerchef.com
Your folders
cooking.nytimes.com
5.0
(490)
Your folders
greatitalianchefs.com
Your folders
177milkstreet.com
1 hours
Your folders
natashaskitchen.com
4.9
(9)
5 minutes
Your folders
101cookbooks.com
3.6
(126)
10 minutes
Your folders
nomeatathlete.com
Your folders
cooking.nytimes.com
5.0
(50)
Your folders
foodnetwork.com
25 minutes
Your folders
casapappagallo.it
Your folders
aspicyperspective.com
5.0
(2)
15 minutes