Classic Potato Gnocchi with Parmigiano Cream Sauce
2 cups boiling water
1 oz dried shiitake or porcini mushrooms
4 Tbsp butter, divided
¾ cup red onions, sliced
2 Tbsp minced garlic
5 oz shiitake mushrooms, stems removed and reserved, caps sliced
¼ cup fresh parsley stems
1 cup dry white wine
2 cups heavy cream
2 oz prosciutto, cut into thin strips 1 inch long
1 cup stemmed and chopped Swiss chard leaves or spinach
4 Tbsp freshly grated Parmigiano-Reggiano
(1) 16-oz package gnocchi
2 Tbsp fresh parsley, finely minced
Pour the boiling water over the dried shiitake or porcini mushrooms and let soak until fully rehydrated, about 15 minutes. Lift them out with a slotted spoon and set aside. Strain the liquid through a coffee filter to remove any grit. Reserve 1 cup of the liquid for the sauce. Reserve rehydrated mushrooms for another recipe.
Melt 2 Tbsp butter in a large saucepan over medium heat. Add the onions, garlic, mushroom stems, and parsley stems. Cook until softened but not browned, about 4 minutes. Add the wine and reserved shiitake liquid. Bring to a boil, then reduce to about 1/3 of the original volume. Add the cream and reduce again until the sauce coats the back of a spoon. Strain into a bowl and set aside.
In a 12″ frying pan, heat the remaining butter over medium-high heat until it is just beginning to brown. Add the fresh shiitake mushroom caps and sauté for 3 minutes. Return the cream sauce to the pan, along with the prosciutto, Swiss chard, and the Parmigiano-Reggiano. Cook over medium heat for 4 minutes. Season with ½ teaspoon Kosher salt and ¼ teaspoon freshly ground black pepper. Keep the sauce on low to keep warm.
Cook gnocchi according to package directions. When all are cooked and drained, reheat them gently in the cream sauce over medium heat. Spoon into warm bowls and sprinkle with the chopped parsley and remaining Parmigiano-Reggiano.