3/4 ounce dried porcini mushrooms
1 cup boiling water
2 tablespoons (1/4 stick) butter
1/3 cup whipping cream
1 1/4 cups purchased marinara sauce
1 pound fresh potato gnocchi or 8 ounces dried gnocchi pasta
1/2 cup freshly grated Parmigiano Reggiano cheese
Place porcini in medium bowl.
Pour 1 cup boiling water over.
Let stand until porcini are soft, about 30 minutes.
porcini from water, reserving soaking liquid.
Finely chop porcini.
Melt butter in heavy medium saucepan over medium-high heat.
Add porcini and saute 3 minutes.
Add cream and 3/4 cup
soaking liquid, leaving any sediment behind in bowl.
until liquid is reduced to 3/4 cup, stirring occasionally, about 4
Stir in marinara sauce; bring to simmer. Season with
salt and pepper.
Cook gnocchi in large pot of boiling salted water until tender but
still firm to bite.
Drain and add gnocchi to sauce and toss to
Divide among 4 plates.
Serve, passing Parmigiano