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1
Gnocchi: In a small saute pan over high heat add the cippolini and Vidalia onions and the shallots.
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2
Season with salt and pepper.
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3
Continue to stir until the onions begin to brown and become loose.
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4
Remove from pan and place in the refrigerator.
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5
To make the gnocchi, puree the onions in a food processor.
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6
Place the puree in a bowl.
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7
Add the flour in small amounts and mix until well incorporated.
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8
Knead the dough for approximately 1 minute.
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9
Divide the dough and roll each portion into a long log about as thick as a penny, using a lightly floured surface.
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10
Cut into small pieces about 1/2 -inch.
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11
Place the gnocchi on a floured pan and refrigerate.
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12
Place the gnocchi in a pot of boiling water and cook until they begin to float, 1 to 2 minutes.
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13
When cooked place in an ice water bath.
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14
When cool, remove from ice water and refrigerate.
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15
In a saute pan over medium heat, add the butter.
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16
When the butter is just turning brown add the gnocchi and baby shiitakes and stir.
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17
When the gnocchis are beginning to brown add the Madeira and Marsala and reduce for about 3 minutes and finish with the porcini butter.
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18
Porcini Butter: Dice porcinis and butter into small pieces.
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19
Place ingredients into a food processor and puree.
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20
Mix until incorporated.
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21
Season with salt and pepper.
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22
Place the gnocchi and baby shiitakes around the plate, spooning the sauce over the gnocchi and the mushrooms.
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23
Top with the daikon sprouts.
