Gnocchi with Porcini Mushrooms in Creamy Sauce

Prep

1. Mashed Potato Gnocchi
2. Pour 150 ml of hot water over the dried porcini mushrooms and let them soften for 15 minutes.

Cooking

1. Strain the mushroom soaking liquid and reserve it, then finely chop the mushrooms.
2. Peel and finely chop the onion, and mince the garlic.
3. Slice the button mushrooms and set them aside.
4. Heat olive oil and butter together in a deep skillet. Sauté the onion until soft for 3-4 minutes.
5. Add the mushrooms to the skillet and cook until done.
6. Add the chopped porcini mushrooms and garlic, cooking while stirring for another 2-3 minutes.
7. Pour in about 60 ml of the reserved mushroom liquid and simmer for 2 minutes to partially evaporate the liquid.
8. Add the heavy cream, salt, and black pepper to taste. Reduce the heat and simmer the sauce for 3-4 minutes until slightly thickened.
9. Cook the gnocchi in boiling salted water until they float to the surface (about 2-3 minutes).
10. Use a slotted spoon to transfer the cooked gnocchi into the sauce, add grated parmesan, gently mix, and heat together for 1 minute before serving.