Porcini Gnocchi

• 1 oz. dried porcini
• 1 c. dry Ricotta cheese
• 1 oz. Parmigiano
• 1 egg
• 3 to 4 c. flour
• salt and pepper
• 1 stick (1/4 lb.) butter to assemble
• 1 bunch Italian parsley

1. Wash and soak the dry porcini mushrooms in warm water until soft.
2. Reserve liquid and reduce to about 3 tablespoons. Puree mushrooms to a paste in food processor.
3. Add Ricotta, Parmigiano, egg and reduce liquid to a puree until incorporated.
4. In mixer, add salt, pepper and flour - mix until flour is absorbed on the pulse cycle (it should be slightly sticky and soft).
5. Let rest for 1 hour in the refrigerator, then roll out sections into 1/2-inch tubes.
6. Cut each tube on a bias.
7. This forms the "gnocchi." Bring water to a boil and drop gnocchi in.
8. Cook until they float. Strain.
9. In the same pan melt 1 stick of butter.
10. Pour gnocchi back in.
11. Season with salt and pepper and add chopped parsley.

porcini, ricotta cheese, egg, flour, salt, butter, italian parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=834279 (may not work)