Gnocchi With Creamy Tomato Porcini Sauce Food

GNOCCHI WITH CREAMY TOMATO-PORCINI SAUCE

Steps:

• Place porcini in medium bowl. Pour 1 cup boiling water over. Let stand until porcini are soft, about 30 minutes. Remove porcini from water, reserving soaking liquid. Finely chop porcini.
• Melt butter in heavy medium saucepan over medium-high heat. Add porcini and sauté 3 minutes. Add cream and 3/4 cup soaking liquid, leaving any sediment behind in bowl. Simmer until liquid is reduced to 3/4 cup, stirring occasionally, about 4 minutes. Stir in marinara sauce; bring to simmer. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to simmer before using.)
• Cook gnocchi in large pot of boiling salted water until tender but still firm to bite. Drain.
• Add gnocchi to sauce and toss to coat. Divide among 4 plates. Serve, passing Parmesan separately.

GNOCCHI IN TOMATO CREAM SAUCE.

Steps:

• Chop the onion, carrot and celery.
• Melt the butter in a large frying pan or pot and add the onion, carrot and celery.
• Cook until tender, about 10 minutes.
• Preheat oven to 425 fahrenheit (210 celsius).
• Add the tomatoes,including the juice,to the pan along with salt and pepper.
• Simmer for about 30 minutes until thickened.
• Don't forget to stir occasionally.
• Put in the blender and puree.
• Pour it back into the pan, remove from the heat and stir in cream and nutmeg.
• Season to taste.
• Place the gnocchi in a large baking dish and cover with the sauce. (Precook the gnocchi to package directions if you are using storebought gnocchi.)
• Bake in preheated oven until very hot and starting to brown on top.
• About 7-10 minutes.
• Serve immediatly, sprinkled with parsley.
• The sauce can be made a day ahead up until adding the cream.
• Only add the cream and bake just before serving.
• This makes a great and very tasty vegetarian dish or side dish.
• I like to make it with spinach gnocchi.
• Serve with bread to mop up the delicious sauce.

GNOCCHI WITH CREAMY TOMATO PORCINI SAUCE

Steps:

• Place porcini in medium bowl. Pour 1 cup boiling water over. Let stand until porcini are soft, about 30 minutes. Remove porcini from water, reserving soaking liquid. Finely chop porcini.
• Melt butter in heavy medium saucepan over medium-high heat. Add porcini and sauté 3 minutes.
• Add cream and 3/4 cup soaking liquid, leaving any sediment behind in bowl. Simmer until liquid is reduced to 3/4 cup, stirring occasionally, about 4 minutes.
• Stir in marinara sauce; bring to simmer. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to simmer before using.).
• Cook gnocchi in large pot of boiling salted water until tender but still firm to bite. Drain.
• Add gnocchi to sauce and toss to coat. Divide among 4 plates. Serve, passing Parmesan separately.