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Bread and Mushroom Gnocchi




Source of Recipe


Arthur Avenue, the Bronx


List of Ingredients




3 eggs
One-pound course dry breadcrumbs
½ cop milk
Salt and fresh ground pepper
2 ounces dried porcini mushrooms
1-tablespoon olive oil
One small yellow onion, chopped
1 cup all purpose flour
6 tablespoons unsalted butter
Grated Parmigiano



Recipe



1. In a bowl, whisk the eggs for one minute, till blended fully.
2. Add the breadcrumbs and milk, and season to taste with the salt and pepper.
3. Set aside for about 30 minutes.
4. Soak the mushrooms in warm water till soft (About 30 minutes) squeeze dry and chop finely.
5. Warm the oil in a saucepan and add the onion. Cook till onion is translucent.
6. Put the heat to low and add the mushrooms. Cover and let cook for about 10 minutes, stirring occasionally. Set aside and let cool.
7. Transfer the mushrooms into a deep bowl. Add the breadcrumb mixture and ¾ cup of flour. Flour your hands and work surface with the remaining flour.
8. Form the mixture into ¾ inch balls. As you form the gnocchi, arrange them in a single layer on a floured surface.
9. Bring a large pot of salted water to a boil and cook the gnocchi until they rise to the top of the water. Remove and let drain.
10. Place the cooked gnocchi in a warm serving dish.
11. Warm the butter in a saucepan and pour over the gnocchi.
12. Serve with the Parmigiano cheese on the side.