Gnocchi with Mushroom Sauce
INGREDIENTS
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Ingredients
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2
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ounces dried porcini mushrooms
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Boiling water
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1/3
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cup thinly sliced leek (1 medium)
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3
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cloves garlic, minced
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2
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tablespoons butter
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2
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tablespoons olive oil
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1 1/2
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pounds fresh portobello* and/or button mushrooms, sliced
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1
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pound fresh cremini mushrooms, sliced
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3/4
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cup Chardonnay or other dry white wine
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3/4
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teaspoon salt
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1/4
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teaspoon ground black pepper
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2/3
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cup whipping cream
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2
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tablespoons all-purpose flour
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1
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tablespoon snipped fresh Italian (flat-leaf) parsley
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2
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16 - 17 ounce packages shelf-stable potato gnocchi
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