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Gnocchi with Creamy Tomato-Porcini Sauce
Gnocchi with Creamy Tomato-Porcini Sauce
(Gnocchi con Sugo di Pomodoro e Porcini)
 
 
Ingredients:
 
3/4 ounce dried porcini mushrooms
1 cup boiling water
2 tablespoons (1/4 stick) butter
1/3 cup whipping cream
1 and 1/4 cups purchased marinara sauce
1 lb purchased potato gnocchi or 8 ounces dried gnocchi pasta
1/2 cup freshly grated Parmigiano cheese
 
Directions:
 
Place porcini mushrooms in a medium bowl.
 
Pour 1 cup of boiling water over them.
 
Let stand until the porcini are soft, about 30 minutes.

Remove porcini from the water, reserving the soaking liquid.
 
Finely chop the porcini.

Melt butter in a heavy medium saucepan over medium-high heat.

Add the porcini and saute for 3 minutes.
 
Add the cream and 3/4 cup of the soaking liquid, leaving any sediment behind in the bowl.

Simmer until the liquid is reduced to 3/4 cup, stirring occasionally, about 4 minutes.

Stir in the marinara sauce; bring to a simmer.
 
Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to a simmer before using.)

Cook gnocchi in a large pot of boiling salted water until 'al dente'. Drain.

Add gnocchi to the sauce and toss to coat.

Divide among 4 plates.
 
Serve, passing Parmigiano cheese separately. Serves 4.
 
That's it!
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