A little love letter
Dear mushroom gnocchi,
On a dark, rainy evening, you are exactly what I want to be standing over at the stove. Button mushrooms browning in the pan, porcini soaking, garlic and shallot, sage leaves crackling in the oil, and a splash of white wine hissing as it hits.
Then everything turns creamy, a little truffle stirred in, soft gnocchi folded through, parmesan on top. The kind of earthy and rich that makes everyone at the table go quiet for a moment after the first bite.
You are a date-night dish, a dinner-party dish, a first-cold-day dish. Candles, a glass of wine, nobody in a hurry. Fancy enough to impress, easy enough that making you never feels like stress.
Let’s make this piece of happinessxo, Kimberly
saved you a seatUp close
Mushroom Gnocchi with Sage & Truffle
Gnocchi with button and porcini mushrooms in a creamy white wine sauce, with crispy sage and truffle. Cozy, a little fancy, about an hour.
Hi, I’m Kimberly. The kitchen is my happy place, and everything that turns out really good there ends up here. Including the little tricks I’d usually only tell my friends. more about me
soak the porcini
Soak dried porcini mushrooms in warm water for about 30 minutes.prep
Clean the button mushrooms by brushing or peeling. Cut half of them into coarse pieces and slice the other half. Pluck sage leaves from their stems, leave 3-4 whole, and slice the rest into strips. Chop the shallot into fine pieces. Peel and press or finely chop the garlic cloves. Grate the Parmesan cheese. Fill a medium-sized pot with water to cook the gnocchi later.fry the sage
Heat 2 tbsp of neutral oil in the pan and fry the whole sage leaves in it. Remove and place on a paper towel.sauté the shallot
Then add the sliced sage leaves to the pan along with the chopped shallot and the pressed garlic cloves. Fry for a few minutes on medium heat until the onions have become translucent.drain the porcini
Meanwhile, drain the porcini mushrooms and cut them into coarse pieces.brown the mushrooms
Now add the button mushrooms to the pan and allow them to brown without adding more fat or salt. A nice crust should form at the bottom of the pan. Once the mushrooms have turned golden brown, sprinkle 1 tbsp of flour over them and stir until no more flour is visible. Deglaze with white wine and let it reduce briefly until the mushroom mixture has become creamy.simmer the sauce
Then add the vegetable broth and the dried porcini mushrooms. Let everything simmer for about 15-20 minutes until the sauce has thickened nicely.cook the gnocchi
In the meantime, bring the water for the gnocchi to a boil and cook the gnocchi according to the package instructions.combine
Now add the cream and 1 tsp of chopped truffle to the mushroom sauce and mix well. Season with salt and pepper. Transfer the gnocchi directly from the pot to the pan with and stir well so that all gnocchi are covered with sauce.serve
Serve the gnocchi on three deep plates, sprinkle the fried sage and Parmesan over it. If desired, top with cured egg yolk.Pairings
Why shouldn’t I salt the mushrooms right away?
Can I pan-fry the gnocchi?
Is it vegetarian?
Can I use the porcini soaking water?
More pieces of happiness
Tell me how it went
A little love letter
Dear mushroom gnocchi,
On a dark, rainy evening, you are exactly what I want to be standing over at the stove. Button mushrooms browning in the pan, porcini soaking, garlic and shallot, sage leaves crackling in the oil, and a splash of white wine hissing as it hits.
Then everything turns creamy, a little truffle stirred in, soft gnocchi folded through, parmesan on top. The kind of earthy and rich that makes everyone at the table go quiet for a moment after the first bite.
You are a date-night dish, a dinner-party dish, a first-cold-day dish. Candles, a glass of wine, nobody in a hurry. Fancy enough to impress, easy enough that making you never feels like stress.
Let’s make this piece of happinessxo, Kimberly
saved you a seatUp close
Mushroom Gnocchi with Sage & Truffle
Gnocchi with button and porcini mushrooms in a creamy white wine sauce, with crispy sage and truffle. Cozy, a little fancy, about an hour.
that’s meHi, I’m Kimberly. The kitchen is my happy place, and everything that turns out really good there ends up here. Including the little tricks I’d usually only tell my friends. more about me
