Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        *** GNOCCHI ***
  3        tablespoons  butter or margarine
  1 1/4           cups  water
  2          teaspoons  minced garlic
  1           teaspoon  finely chopped fresh sage
                        or
     1/4      teaspoon  dried
     3/4      teaspoon  salt
     1/2      teaspoon  freshly ground pepper
     1/8      teaspoon  nutmeg
  2 1/3           cups  all-purpose flour -- divided
  2              large  eggs -- lightly beaten
     1/4           cup  chopped fresh parsley
     1/4           cup  freshly grated parmesan cheese
                        *** PORCINI SAUCE ***
     1/4           cup  boiling water
     1/4           cup  dried porcini mushroom pieces
  2        tablespoons  butter or margarine
     1/4           cup  minced onion
  8             ounces  white mushrooms -- sliced
     1/2      teaspoon  salt
     1/4      teaspoon  freshly ground pepper
     1/4           cup  all-purpose flour
  3               cups  milk
                        ******
     1/2           cup  shredded fontina cheese
     1/4           cup  freshly grated parmesan cheese
  1         tablespoon  chopped fresh parsley

Preparation:

1. Make gnocchi: Bring butter, water, garlic, sage, salt, pepper and nutmeg to a boil in a medium saucepan. Stir in 1 cup flour with a wooden spoon. Continue to stir vigorously over medium heat, 1 minute, until the mixture forms a smooth dough and pulls away from side of pan. 2. Remove pan from heat; whisk in eggs until smooth. Stir in remaining 1 1/3 cups flour, parsley and Parmesan. 3. On floured surface, roll 1/4 cup dough into a 15-inch rope (1/2 inch thick). Cut into 1/2-inch pieces; place on cookie sheet. Repeat with remaining dough. (Can be made ahead: Freeze gnocchi on a jelly-roll pan or a cookie sheet in single layer for 2 hours until firm. Transfer to resealable plastic bag and freeze up to one month.) 4. Bring a large pot of water to boil. Drop half of fresh or frozen gnocchi into boiling water, stirring gently to separate. Cook just until gnocchi rise to the surface, 2 to 3 minutes. Remove with slotted spoon and place in 2-quart baking dish. Repeat with remaining gnocchi. 5. Make Porcini Sauce: Heat oven to 400øF. Pour boiling water over porcini in a small bowl; let stand 10 minutes. Meanwhile, heat butter in large skillet over medium heat. Add onion; cook until softened, 4 to 5 minutes. Add white mushrooms, salt and pepper; increase heat to medium-high and cook until vegetables are browned, 5 to 7 minutes. Stir in flour. Gradually add milk; bring to boil. 6. Drain porcinis, reserving liquid. Strain liquid through sieve lined with damp paper towel. Finely chop porcinis. Stir porcinis and strained liquid into sauce; simmer 2 to 3 minutes. 7. Pour Porcini Sauce over gnocchi; stir gently to coat. Top with fontina and Parmesan. Bake 15 minutes or until bubbly. Sprinkle with parsley. Makes 6 servings. Prep time: 1 hour Baking time: 15 minutes

Nutritional Information:

383 Calories (kcal); 16g Total Fat; (37% calories from fat); 12g Protein; 48g Carbohydrate; 105mg Cholesterol; 625mg Sodium