Gnocchi di Patate served with tomato and porchini sauce makes a good, quick evening meal. You will love the delicate taste, smooth texture and the fabulous smell of Italian dry porchini. This is a delicious recipe that begs to be tried!
Gnocchi with tomato and porchini sauce
You will need:
500 g Gnocchi (De Cecco)
1 tablespoon olive oil
1 small shallot, chopped (or regular onion)
2 cloves garlic, chopped
300 g cherry tomatoes, halved
1 small handful of dry porchini mushroom, soaked in hot water for approx. 15 minutes, water kept
1/2 teaspoon dry Italian herbs mix
1 small handful of fresh basil leaves
1 tablespoon chopped fresh parsley
2 tablespoons freshly grated parmesan
salt and pepper
Heat the oil in a skillet pan. Fry gently the shallot and garlic. Add the dry Italian herbs mix and continue frying on a low heat for a minute. Add the tomatoes and simmer uncovered for 20 minutes, adding 2-3 tablespoons of mushroom water throughout cooking. After 10 minutes add the soaked porchini. Cook the potato gnocchi in plenty of salted water, according to the package instructions. It will only take 2-3 minutes. Once the sauce is cooked, add the basil and parsley and season to taste with salt and pepper. Serve hot with grated parmesan cheese on top. Enjoy!