Porcini Gnocchi - cooking recipe

Ingredients

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

Preparation

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