Polenta Gnocchi with Mushroom Sauce
Cuisine: Italian
  • 400g (14 oz) leftover polenta
  • 3 tbsps butter (for a vegan version, use olive oil)
  • Coarse salt for the water
  • About 450g (1 lb) Galletti mushrooms, or a mix of your favorite mushrooms
  • 4-5 fresh small porcini*
  • 4 tbsps butter (for a vegan version, sub with olive oil)
  • 2 tbsps olive oil
  • 2-3 garlic cloves, crushed and peeled
  • A scant half cup (about 100 ml) dry white wine
  • A couple sprigs of thyme, OR 5-6 sage leaves
  • Salt and pepper
  • Grated cheese to finish, preferably seasoned Latteria or Montasio (skip if vegan)**
  1. Clean the girolles and porcini, or any mushroom you are using, with a cloth and a brush, so that you get rid of all the residue of soil. Mine were very fresh and quite dirty, so I also rinsed them under cold running water and dried them with a tea towel. Cut the mushroom in slices or smaller pieces.
  2. Add the butter, olive oil, herbs and garlic to the pan and turn on the heat on medium. When the butter melts and starts to sizzle, turn the heat to medium-high, and let the butter sizzle for a few seconds more. Add the mushrooms and turn the heat to high. Sauté them (or stir) to coat them in fat. Deglaze with the wine, and sauté a few seconds more. Let the wine evaporate completely. Add about ¼ cup water, salt and pepper to taste, and cover. Cook for 5 minutes. At this point, the mushrooms should have released their water. If they did, continue cooking, covered, for 5 more minutes, then uncover and cook, stirring every now and then, for 5 more minutes.
  3. If you used a kind of mushroom that releases less water, cook them on medium, turning down the heat to medium-low, rather than on high.
  4. When done, remove the garlic cloves and herbs.
  1. Prepare a pot of water, bring it to a boil and lightly salt it with coarse salt.
  2. Cut the leftover polenta into ½ inch cubes, and dump them into the boiling water. Once they float, drain them. It should take about 3 minutes.
  3. Melt the butter or oil in a pan and, once it sizzles, add the polenta gnocchi. Stir-fry, tossing every now and then, and let each side get golden. Once ready, drain them from excess fat and toss them with the mushrooms.
  4. Serve hot, with a grating of cheese on top.
Recipe by Hortus Natural Cooking by Valentina Solfrini at http://hortuscuisine.com/blog/2017/10/24/ophelias-home-polenta-gnocchi-girolle-mushroom-sauce/