Porcini Saffron Sauce For Gnocchi Recipes

Steps:

• For the gnocchi: Put 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 work table, peel and mash the potatoes with the back of a fork or use a potato ricer. Add the porcini to the mashed potatoes and then add the 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 the dough and roll them out into thin logs, approximately 1/2-inches thick. Cut them 1-inch long.
• Make the ridges on each gnocchi by using the back of a fork in a rolling action.
• Cook's Note: The imprints will allow the sauce to get trapped on the surface of the gnocchi.
• Put the gnocchi on a tray in a single layer and place a cloth over the top to prevent them from drying out. They may also be set in refrigerator or freezer until needed.
• Cook the gnocchi in a pot of boiling salted water for about 1 to 2 minutes or until they float to the surface.
• For the sauce: Melt the butter in a saucepan and add the fresh sage leaves. Remove the gnocchi from the boiling water with a slotted spoon or drain and add them directly to the saucepan with about 1/2 cup pasta water. Cook the gnocchi with the sauce for about 30 seconds and then remove them from the heat. Add the Parmigiano and mix well. Plate and serve.

Steps:

• 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.
• 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.)
• Cook gnocchi in large pot of boiling salted water until tender but still firm to bite. Drain.
• Add gnocchi to sauce and toss to coat. Divide among 4 plates. Serve, passing Parmesan separately.

Steps:

• Soften porcini in warm water for 20 minutes. Drain and chop coarsely. Melt butter in skillet. Saute porcini with garlic. Add wine and cream and simmer. Add saffron and salt and white pepper and simmer 3 to 4 minutes. Add cooked, drained gnocchi to skillet and stir to incorporate well. Serve in bowls with slotted spoons. Sprinkle with parmiagiano and fresh parsley.