From Rachael Ray
Gnocchi With Mushroom Gravy
1 ounce dried porcini mushrooms
3 tablespoons extra-virgin olive oil
4 medium portobello mushroom caps, halved
1/2 pound shiitake mushrooms, stemmed and thinly sliced
Salt and freshly ground pepper
1 1/2 tablespoons chopped fresh rosemary leaves (from 2 sprigs)
2 tablespoons tomato paste
1/2 cup dry Italian red wine
Two 10-ounce packages fresh gnocchi
Ricotta salata, crumbled, or freshly grated Pecorino Romano cheese
1 small head radicchio, cored and finely chopped
- Simmer the porcini mushrooms and 2 cups water in a saucepan over medium heat. Reduce the heat to low and steep the mushrooms until softened and plump.
- In a deep skillet, heat the oil over medium-high heat. Add the portobello and shiitake mushrooms and cook until tender, about 10 minutes. Season with salt and pepper and the rosemary.
- Stir in the tomato paste and cook for 1 minute, then stir in the wine and let it cook down, about 1 minute.
- Remove the porcini mushrooms from their broth, slice and add to the mushroom gravy.
- Ladle the porcini broth into the mushroom gravy, leaving any porcini grit in the pan. Adjust the salt and pepper.
- Bring a large pot of water to a boil, salt it, add the gnocchi and cook until tender and floating on the surface, about 5 minutes.
- Drain the gnocchi, add to the mushroom gravy and toss. Serve in shallow bowls, topped with ricotta salata and radicchio.