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Bon Appétit

Gnocchi with Creamy Tomato-Porcini Sauce

4.2

(38)

Recipe information

  • Yield

    Serves 4

Ingredients

3/4 ounce dried porcini mushrooms
1 cup boiling water
2 tablespoons (1/4 stick) butter
1/3 cup whipping cream
1 1/4 cups purchased marinara sauce
1 pound purchased potato gnocchi or 8 ounces dried gnocchi pasta
1/2 cup freshly grated Parmesan cheese

Preparation

  1. Step 1

    Place porcini in medium bowl. Pour 1 cup boiling water over. Let stand until porcini are soft, about 30 minutes. Remove porcini from water, reserving soaking liquid. Finely chop porcini.

    Step 2

    Melt butter in heavy medium saucepan over medium-high heat. Add porcini and sauté 3 minutes. Add cream and 3/4 cup soaking liquid, leaving any sediment behind in bowl. Simmer until liquid is reduced to 3/4 cup, stirring occasionally, about 4 minutes. Stir in marinara sauce; bring to simmer. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to simmer before using.)

    Step 3

    Cook gnocchi in large pot of boiling salted water until tender but still firm to bite. Drain.

    Step 4

    Add gnocchi to sauce and toss to coat. Divide among 4 plates. Serve, passing Parmesan separately.

TagsGnocchiPasta & NoodlesItalianEuropeanPorcini MushroomMushroomVegetableParmesanCheeseDairyMainSideDinnerNut FreeVegetarianEasySimmerBon Appétit
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