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1
To make the gnocchi:
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2
Preheat the oven to 350F (180C).
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3
Place the potatoes on a large baking sheet and bake until tender for 1 to 2 hours depending on the size of the potatoes.
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4
Let cool for 3 to 5 minutes, peel the potatoes.
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5
Leave the oven on.
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6
Add the flesh into a bowl, mash them or go through a ricer to mash the potatoes.
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7
Stir in the parmesan cheese, finely chopped porcini mushrooms, flour, salt and black pepper to taste until well blended.
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8
Stir in the egg until the mixture is just incorporated.
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9
Transfer the dough onto a lightly floured surface and knead for a few times.
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10
Cut the dough into the half.
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11
Roll each half into a 25-inch long rope, cut into 2-inch pieces and place onto a large baking sheet coated with cookings spray.
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12
Bake the gnocchi for 20 to 25 minutes or until they are browned on both top and bottom.
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13
Remove from the oven and set aside.
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14
To saute the mushrooms:
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15
Heat the olive oil and butter over medium heat in a large nonstick skillet until hot.
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16
Add the garlic, onion and thyme, stirring often, and cook for about 2 minutes until the onions are soft.
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17
Stir in the mushrooms until most of the liquid has been evaporated and the mushrooms become brown.
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18
Stir in the roasted gnocchi and the balsamic vinegar until most of the vinegar evaporates ad gnocchi is warmed up.
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19
Remove from the heat, divide among the plates and sprinkle with parmesan cheese.
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20
Serve warm.
