 |
Place the porcini in a large bowl and add enough hot water to
cover the porcini. Allow the porcini to soak for a few minutes or until soft. Then finely chop
the porcini to a paste-like consistency. |
|
On a worktable, peel and mash the potatoes with the back of a fork
or ricer. Add the porcini to the mashed potatoes and then add flour, parmigiano, salt and
pepper. |
|
Combine together and knead until the mixture becomes regular
dough consistency, smooth and slightly sticky. Add more flour if needed, which will absorb
any excess moisture. |
|
On a lightly floured work surface, take pieces of dough and roll
them out into thin logs, approximately 1/2-inch thick. Cut them 1-inch long. |
|
Make ridges on each gnocchi by using the back of a fork in a
rolling action. The imprints will allow the sauce to get trapped on the surface of the gnocchi. |
|
Place gnocchi on a tray in a single layer underneath a cloth to
prevent drying out. They may also be set in fridge or freezer until needed. |
|
Cook the gnocchi in a pot of boiling salted water for about
1-2 minutes or until they float to the surface. |
|
To make the sauce, melt butter in a saucepan and add fresh sage leaves.
Drain the gnocchi and add directly to the saucepan with about 1/2 cup of the pasta water. |
|
Cook together with the sauce for about 30 seconds and then
remove from heat. Add parmigiano and mix well. Plate
and serve. |
