Recipe: Gnocchi with Porcini Mushrooms

Name: Gnocchi with Porcini Mushrooms
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Ingredients: 250 g (8.75 oz) of gnocchi bought from "your little Italian"; 30 cl (1.25 cups) of porcini mushroom coulis; 100 g (3.5 oz) of sautéed porcini mushrooms cut into small dice; 30 g (1.1 oz) of parmesan in shavings; 1 tablespoon of olive oil; 6 basil leaves

By chef patrick Asfaux 4.4/5 (11 reviews) · 🍳 20 made it

Prep 10 min

Cook 5 min

Total 15 min

Servings 4 serv.

Ingredients for 4 servings

Adjust for

servings

250 g (8.75 oz) of gnocchi bought from "your little Italian"
30 cl (1.25 cups) of porcini mushroom coulis
100 g (3.5 oz) of sautéed porcini mushrooms cut into small dice
30 g (1.1 oz) of parmesan in shavings
1 tablespoon of olive oil
6 basil leaves

Step-by-step directions

1 Bring 2 liters (2.1 qt) of water to a boil, salt it and add a bay leaf and a splash of olive oil. Once boiling, plunge your gnocchi in; when they turn over on themselves, they are cooked, then drain them and set aside.

2 In a wide pan, heat the porcini coulis, then slowly add the gnocchi and bring back to a boil.

3 Serve your porcini gnocchi in nice deep dishes with some sautéed porcini mushrooms in the center, 2 or 3 parmesan shavings and a basil leaf.
following the same principle: tagliatelles spaghetti, ravioles and raviolis etc can be prepared this way with as decoration for example, a small sprinkling of parma, slices of smoked duck breast or any other interpretation guided only by your own imagination.
In Photo my friend the chef
Youcef Djellab officiating in Vedène (84) returning from his foraging done on October 12 at Mas de la Barque
in the high Cévennes at 1400m altitude in the nearby peatlands