Porcini Gnocchi

Weekend is coming and the fridge is getting emptier and emptier. I realised that I haven't cooked anything with potatoes since quite a while and therefore there is a smaller potato mountain in the pantry that should be used. I also found a piece of parmesan and slices of Prosciutto di Parma in the fridge and some eggs were also fooling around. So it was quite obvious that I am going to prepare gnocchi in a delicious parmesan sauce with the leftover prosciutto.


Ingredients:
300 g potatoes
1 egg
90-100 g flour (depends on the starch content of the potatoes)
15 g dried porcini
1 tablespoon butter
1 shallot
100 ml white wine
200 ml porcini water
100 ml veal stock
150 ml heavy cream
20-30 g Prosciutto di Parma
50 g champignons
5 tablespoon parmesan
chopped parsley
salt, pepper


Pour boiling water over dried porcini and soak at least for 30 minutes. After drain mushrooms, squeeze, puree and set porcini water aside. Boil potatoes in salted water to cover until tender. While still warm, peel potatoes and rice onto an even layer on a large cookie sheet and let it cool. Add flour, porcini puree, egg, salt and pepper and form a dough. Knead dough until smooth. Half dough and roll each piece into a cylinder about as thick as your index finger. Cut it into dumplings and shape with a help of a fork. Cook in salted water until they swim on top. For the sauce heat butter, add sliced mushroom and fry until golden brown. Set aside and add chopped shallot, pour white wine over it and reduce. Add porcini water and veal stock and reduce half. Add heavy cream , mushrooms and cook until it thickens and gets a nice sauce. Stir in parmesan, chopped parsley and prosciutto. Season with salt and pepper.