Italian folklore speculates that porcini mushrooms only sprout at the dawn of a new moon. This prized ingredient is proudly foraged by Italian natives in the favourable conditions of the Alps and Apennine mountains, alongside a plethora of similarly cherished wild mushrooms. Officially the boletus edulis, porcini may thank the Ancient Romans for their sweet - albeit a little unflattering - name, which translates to ‘little pigs’ in English. In spite of their humble appearance, the cherished mushroom packs a flavoursome punch, imparting strong notes of umami, that perfectly complements the earthy flavours of the similarly luxuriant black truffle, to form the centrepiece of this indulgent gnocchi dish.
Our creamy mushroom gnocchi recipe marries meaty wild mushrooms, decadent black truffle and cream and earthy thyme in a velvety sauce that enrobes fresh, pillowy gnocchi, resulting in a seriously luxurious pasta dish.
Gnocchi with porcini, wild mushrooms and truffle Recipe
Prep time: 60 - 90 mins
Cook time: 15 mins
Calories per serving: 368 kcal
For the mushroom & truffle sauce
For the gnocchi
- 600g fresh gnocchi - for all you need to know, see our recipe for homemade gnocchi or follow along as Roberta makes gnocchi in the video below
- Place your dried porcini in a deep bowl, and cover with hot water, allowing it to steep until the mushrooms are plump in texture. Reserve the remaining broth.*
- In a large pan, heat a tablespoon of olive oil, before adding your diced shallots and garlic. Sauté for a couple of minutes until golden brown.
- Roughly chop your porcini and wild mushrooms, before adding into the pan. Continue to fry until the fresh mushrooms soften.
- Add the cream, truffle and thyme to the pan, allowing to simmer gently for around 5 minutes, so the flavours infuse. Feel free to season with salt and pepper here, though we advise being sparing with the latter, as not to overpower the truffle flavour.
- In a separate pot, bring some salted water to a rolling boil. Add your gnocchi, and cook for around 2-3 minutes, or until each dumpling has risen to the surface of the liquid. Drain and toss in the sauce, until all the gnocchi is nicely coated in the velvety mixture.
- To serve, finish with a good grating of Parmigiano Reggiano, or Italian hard cheese. For further decadence, add a touch more freshly grated truffle, and enjoy immediately.
*Chef’s tip: We often like to loosen our sauces with a splash of pasta water. To amp up the umami flavour, why not use the delicious broth yielded when rehydrating your dried porcini instead? Toss a couple of tablespoons with the creamy mixture and you’re good to go!
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