Chef notes
This recipe jogs my memory of the mushroom and gnocchi dish we used to make whereas I used to be cooking in Piemonte through the spring.
Approach suggestions: Use a dinner fork to form the gnocchi, as a substitute of a gnocchi board — that is how I used to do it with my nonna. With the intention to keep away from making gummy gnocchi, use older potatoes, as they’ve much less moisture content material, so even after the roast, you’ll be able to add much less flour. Poke holes earlier than roasting to permit for much more moisture to flee Lastly, peel potatoes whereas nonetheless heat and rice them instantly.
Swap choice: You too can use cremini mushrooms within the place of black trumpet, simply be sure to brown them properly.
Particular gear: Small spice grinder.
Preparation
1.
Preheat the oven to 350 F.
2.
Poke holes within 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 till fork-tender. Take away from the oven, let relaxation for quarter-hour till you’ll be able to deal with, peel instantly and ship by means of a ricer.
3.
Let the potatoes cool, then, on a picket chopping board, lay out the potatoes and begin incorporating the flour, porcini powder and eggs into the potatoes with a bench scraper. When all is integrated, begin kneading calmly till the dough is held collectively and never too moist.
4.
Reduce the dough into 6 items and begin rolling into an extended cigar form (cowl the opposite items with plastic wrap). Reduce the gnocchi one after the other into 1/2- by 1/2-inch items and roll on the tines of a fork, lower facet, till the ridges kind. Repeat and switch all gnocchi to a sheet pan and freeze (or prep to prepare dinner).
5.
Have a pot of boiling, sea-salted water prepared. Drop the gnocchi (3 minutes for room temp, 4 minutes for frozen) into the boiling water
6.
In the meantime, in a big sauté pan, over medium warmth, add the butter. Then add the black trumpet mushrooms, season with salt and prepare dinner with the butter till the mushrooms are calmly caramelized and crispy, about 3 to 4 minutes. Then add the sage leaves and instantly add a 2 ounce ladle of pasta water (tilt the pan away from you).
7.
Drain the gnocchi and add on to the sauce and prepare dinner on medium warmth for a further 30 seconds, till emulsified and creamy.
8.
Plate and serve with a wholesome dusting of Parmigiano-Reggiano.
