Three Onion Gnocchi, Baby Shiitake, Porcini Butter

Name: Three Onion Gnocchi, Baby Shiitake, Porcini Butter with Daikon Sprouts and Oven Dried Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon olive oil; 1/2 cup sliced Vidalia onions; 1/2 cup sliced cippolini onions; 1/2 cup sliced shallots; Salt and pepper; 1/4 to 3/4 cups flour; 2 tablespoons butter; 1 cup baby shiitake mushrooms; 2 tablespoons Madeira; 2 tablespoons Marsala; Porcini butter, recipe follows; 1 pint daikon sprouts; 1 cup porcinis; 8 ounces butter; Salt and pepper

Servings: persons

1 teaspoon olive oil
1/2 cup sliced Vidalia onions
1/2 cup sliced cippolini onions
1/2 cup sliced shallots
Salt and pepper
1/4 to 3/4 cups flour
2 tablespoons butter
1 cup baby shiitake mushrooms
2 tablespoons Madeira
2 tablespoons Marsala
Porcini butter, recipe follows
1 pint daikon sprouts
1 cup porcinis
8 ounces butter
Salt and pepper

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

528

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 teaspoon olive oil, 1/2 cup sliced Vidalia onions, 1/2 cup sliced cippolini onions, 1/2 cup sliced shallots, and more.

Yes, Three Onion Gnocchi, Baby Shiitake, Porcini Butter with Daikon Sprouts and Oven Dried Tomatoes falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Three Onion Gnocchi, Baby Shiitake, Porcini Butter with Daikon Sprouts and Oven Dried Tomatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions