At the monthly meeting of the Puget Sound Mycological Society last Tuesday the chef of Serafina, a Seattle restaurant, gave a cooking demonstration using this recipe. I’ve tweaked it slightly to suit my needs, using chives instead of green onions because that’s what we’ve got in the garden, and pulverizing the porcini for a richer sauce.
1. Boil milk and butter over medium-high heat. Slowly whisk in semolina. Reduce heat to medium-low and stir a minute or two. Stir in parmesan, chives, and seasoning. Cook for 5 minutes, stirring. Remove from heat and stir in egg yolk.
2. Grease a baking tin and spread mixture on tin to cool for several minutes. Using a spatula, spread and flatten gnocchi evenly so it’s approximately 1/3 inch thick. Refrigerate. Trim edges and cut into 1-inch squares.
Wild Mushroom Sauce
1/2 oz dried porcini
1 medium leek, divided
1/2 lb fresh morels, sliced
1 tbsp butter
1 tbsp olive oil, plus more if necessary
1 tbsp fresh sage, chopped
1 heaping tbsp mascarpone cheese
salt and pepper to taste
1. Pulverize dried porcini and bring to boil in 2 cups water with 1/2 leek, trimmed and roughly chopped. Reduce heat and let simmer 5 minutes before removing from heat.
2. Saute morels in pan with butter and olive oil until browned, about 4 minutes. Season. Add remaining leek, cut into julienne, and cook another few minutes. When leek has softened, add sage and deglaze with Madiera. When Madiera has evaporated, add 1/2 cup of mushroom-leek broth and reduce by half.
3. Gently brown gnocchi in olive oil and butter in another pan, preferably nonstick. Cook in batches, removing to warm plate in oven when done. Finish mushroom sauce with mascarpone. Add more mushroom broth if necessary. (At this point I added a touch more Madiera.) Check seasoning and ladle over gnocchi.
Serves 4. Eat with good friends who bring good wine. A spinach salad with toasted nuts and cheese pairs nicely.