Porcini Gnocchi

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   ["Wash and soak the dry porcini mushrooms in warm water until soft.", "Reserve liquid and reduce to about 3 tablespoons. Puree mushrooms to a paste in food processor.", "Add Ricotta, Parmigiano, egg and reduce liquid to a puree until incorporated.", "In mixer, add salt, pepper and flour - mix until flour is absorbed on the pulse cycle (it should be slightly sticky and soft).", "Let rest for 1 hour in the refrigerator, then roll out sections into 1/2-inch tubes.", "Cut each tube on a bias.", "This forms the ""gnocchi."" Bring water to a boil and drop gnocchi in.", "Cook until they float. Strain.", "In the same pan melt 1 stick of butter.", "Pour gnocchi back in.", "Season with salt and pepper and add chopped parsley."]

* Per serving · 4 servings · Values may vary.

No additional tips available.