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Gnocchi ai Funghi




Source of Recipe


Internet


Recipe Introduction


Gnocchi with Mushrooms, Garlic, and Parsley



List of Ingredients




Salt
1/4 cup extra-virgin olive oil
8 garlic cloves, fine chopped
1 1/2 pounds assorted mushrooms, cleaned and sliced 1/4 inch thick (about 6 cups)
Freshly ground black pepper
8 fresh sage leaves, chopped
2 teaspoons tomato paste
1 pound fresh gnocchi
1 cup vegetable stock or water
1/4 cup chopped fresh Italian parsley
1 cup freshly grated Parmigiano-Reggiano cheese



Recipe



Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
Heat the olive oil in a large skillet over medium heat. Scatter the garlic over the oil and cook, shaking the pan, until golden, about 2 minutes. Add as many of the mushrooms as will fit comfortably into the skillet. Season lightly with salt and pepper and toss in the sage. Add the remaining mushrooms as the mushrooms in the skillet wilt and make room. Cook, stirring and tossing frequently, until the mushrooms are sizzling and brown, about 10 minutes. (If the mushrooms have given off a lot of water during cooking, you'll have to wait for that liquid to boil off before the mushrooms begin to brown.) Stir in the tomato paste.
Drop the gnocchi into the boiling water a few at a time stirring gently and continuously with a wooden spoon. Cook just until they rise to the surface and roll over, 2 to 3 minutes.

Add the vegetable stock or water to the mushrooms and bring to a simmer. Cook until the liquid is reduce by about half, about 5 minutes.

If the skillet is large enough to accommodate the sauce and gnocchi, fish the gnocchi out of the boiling water with a large wire skimmer and drop it directly into the sauce in the skillet. If not, drain the gnocchi, return it to the pot, and pour in the sauce. Toss in the parsley and bring the sauce and gnocchi to a boil, stirring gently to coat the pasta with sauce. Check the seasoning, adding salt and pepper if necessary. Remove the pot from the heat, stir in the cheese, and serve immediately in warm bowls. Makes 6 servings.

Tip: Your favorite dried pasta may be used in place of gnocchi.