Porcini Gnocchi with Sauteed Mushroom and Spinach

Nina got this recipe from an email newsletter by Deborah Mele. She mentioned it to Jill, who loves Italian food and cooking, and they decided to get together to try the recipe. They were nice enough to let Mike and I join them. You probably won't be able to find powdered porcini mushroom, but you can just as easily throw regular dried porcini in the food processor. The dish was a great success. The simple, rustic flavors combine perfectly and cry out for a dry, earthy Italian red wine.

Ingredients

Gnocchi:

1 Pound Riccota
1 Cup Flour (Plus Extra for Shaping)
1 Extra Large Egg
1/3 Cup Grated Parmesan Cheese
1 Ounce Powdered Dry Porcini Mushrooms
1 Teaspoon Salt

Topping:

6 Ounces Portobello Mushrooms
6 ounces Cremini Mushrooms
5 to 6 Cups Baby Spinach Leaves
2 Tablespoons Olive Oil
2 Tablespoons Butter
2 Tablespoons Butter (To be used at end)
Salt and Pepper

Directions:

In a bowl, place the ricotta, grated cheese, powdered porcini, egg, and salt. Add 3/4 cup of the flour and mix briefly. Add only as much more flour as you need to create a workable dough. Be careful not to overwork the dough. Divide the dough into fist size pieces, and roll into long logs as thick as your thumb on a lightly floured surface. Cut into 1 1/2 inch crosswise slices and gently place on a lightly floured baking sheet. Continue with the rest of the dough in this manner. If not using immediately, place in the refrigerator.

Slice the mushrooms, then cut into pieces no larger than 2 inches. Once cooked, you do not want the mushroom piecers to be larger than the gnocchi. Heat the oil and butter in a frying pan and cook the mushrooms until tender and brown. Remove from the heat. When you place the gnocchi into the boiling water, reheat the the mushrooms and add the additional 2 tablespoons of butter and the spinach. Stir just until the spinach has wilted. Season the vegetables with salt and pepper.

To cook the gnocchi, drop into lightly salted water and remove as soon as they float to the top, after 1 or 2 minutes. Place in a warmed bowl, top with your mushroom sauce, and gently mix. Serve in individual bowls with shaved pecorino cheese on top.

The secret to making these gnocchi is to dry the ingredients as much as you can before using. Let the ricotta drain of excess water by placing it in a strainer over a bowl and leaving it in the refrigerator for at least 30 minutes before using.

italianfoodforever.com - http://www.italianfoodforever .com/iff2008/index.php?option=com_content&view=article&id=888:mushroomgnocchi&cat id=52:cgnocchi&Itemid=65