In my previous post I showed you how I dehydrate mushrooms and make mushroom powder out of them. In this post, I use these dried and powdered mushrooms to make a magical gnocchi in a creamy forestiere sauce. Oh my goodness this is good stuff. The mushrooms give it a mouth watering umami flavour and the gnocchi in cream sauce is just divine.
The sauce recipe is something my wife uses on linguini. It’s dead simple to make and you can use it on any pasta, or even as a sauce for chicken, fish, or beef. You can make it with fresh mushrooms, but here I show it done with the dried stuff.
I suggest you make the sauce first as you can keep it simmering while you make the gnocchi.
To make the sauce, finely chop one onion and sweat in way too much butter with a touch of oil. After a few minutes, add 1-2 minced garlic cloves and saute until everything is tender.
Add the dried mushrooms, one medium box of lactose free cream (the 473mL size), ~1 teaspoon chicken or beef stock concentrate, salt, pepper, and Italian seasoning to taste.
Simmer until the mushrooms are soft (about 25 min). You may need to add a drop of water so it doesn’t get too thick and burn.
Some say russet POH-TAY-TOES make the best gnocchi, but I used yellow flesh ones and they turned out great.
To make the gnocchi, boil three whole medium potatoes with the skins on until cooked. Peel them while hot and throw into a bowl.
Add 1/4 cup of flour, 1 egg, 2 heaping tablespoons of mushroom powder and a dash of salt and pepper.
Combine the whole mess with a fork without working it too much. Keep the mix warm under a towel while you do the next step.
On a floured surface, pinch off a golf ball sized amount and use your hands to roll it into a snake about as thick as your index finger. Cut finger width pieces off.
Toss into a big ol’ pot of salted water at a rolling boil. When they float they’re cooked!
It’s best to use a slotted spoon to pick them up. They’d just get stuck in a collander or basket.
Serve hot and swimming in the lovely forestiere sauce. Garnish with something green. Chopped fresh basil works.
Gnocchi is super heavy and filling. This recipe is probably enough to feed four hungry people. You can freeze what you don’t eat for another day.
Pro tip: cook and taste the first batch. You could always add more flour to the mix (max 1.5 cups) or more spices if you want. Also, most people will suggest to reconstitute the dried whole mushrooms in water for 10 minutes before using. That’s probably not a bad idea…
I challenge you to find another gnocchi recipe on the interwebs that uses dried mushroom powder. Not only does it add flavour, but it helps absorb water in the mix – essential for good gnocchi. Boo-yah. Spruce-lake – pushing the boundaries on gnocchi science yet again.
I know I did two foody posts in a row, but Spruce-lake is in hibernation mode for the winter. Don’t worry, my next post will be totally different and totally awesome. Stay tuned!