Roasted Porcini Gnocchi with Sauteed Mushrooms

• 5 each russet potatoes about 200g each, or 1kg similar sized potatoes
• 1 1/2 ounces parmesan, parmigiano-reggiano cheese, grated about 2/3 cup
• 1 cup mushrooms, porcini, dried rehydrated in boiling water and finely chopped
• 1 cup flour, all-purpose
• 1 x salt and black pepper to taste
• 1 large eggs
• 1 tablespoon olive oil
• 1 tablespoon butter
• 2 cloves garlic or as needed, minced
• 1 each onions chopped
• 1 1/2 pounds mushrooms white, or cremini, or portobello, or combination
• 2 tablespoons thyme fresh, or 2 teaspoons dried
• 4 tablespoons balsamic vinegar
• 1 cup parmesan, parmigiano-reggiano cheese, grated

1. To make the gnocchi:
2. Preheat the oven to 350F (180C).
3. Place the potatoes on a large baking sheet and bake until tender for 1 to 2 hours depending on the size of the potatoes.
4. Let cool for 3 to 5 minutes, peel the potatoes.
5. Leave the oven on.
6. Add the flesh into a bowl, mash them or go through a ricer to mash the potatoes.
7. Stir in the parmesan cheese, finely chopped porcini mushrooms, flour, salt and black pepper to taste until well blended.
8. Stir in the egg until the mixture is just incorporated.
9. Transfer the dough onto a lightly floured surface and knead for a few times.
10. Cut the dough into the half.
11. Roll each half into a 25-inch long rope, cut into 2-inch pieces and place onto a large baking sheet coated with cookings spray.
12. Bake the gnocchi for 20 to 25 minutes or until they are browned on both top and bottom.
13. Remove from the oven and set aside.
14. To saute the mushrooms:
15. Heat the olive oil and butter over medium heat in a large nonstick skillet until hot.
16. Add the garlic, onion and thyme, stirring often, and cook for about 2 minutes until the onions are soft.
17. Stir in the mushrooms until most of the liquid has been evaporated and the mushrooms become brown.
18. Stir in the roasted gnocchi and the balsamic vinegar until most of the vinegar evaporates ad gnocchi is warmed up.
19. Remove from the heat, divide among the plates and sprinkle with parmesan cheese.
20. Serve warm.

potatoes, parmesan, mushrooms, flour, salt, eggs, olive oil, butter, garlic, onions, mushrooms white, thyme, balsamic vinegar, parmesan

Taken from recipeland.com/recipe/v/roasted-porcini-gnocchi-sauteed-52699 (may not work)