Gnocchi: In a small saute pan over high heat add the cippolini and Vidalia onions and the shallots. Season with salt and pepper. Continue to stir until the onions begin to brown and become loose. Remove from pan and place in the refrigerator. To make the gnocchi, puree the onions in a food processor. Place the puree in a bowl. Add the flour in small amounts and mix until well incorporated. Knead the dough for approximately 1 minute. Divide the dough and roll each portion into a long log about as thick as a penny, using a lightly floured surface. Cut into small pieces about 1/2 -inch. Place the gnocchi on a floured pan and refrigerate. Place the gnocchi in a pot of boiling water and cook until they begin to float, 1 to 2 minutes. When cooked place in an ice water bath. When cool, remove from ice water and refrigerate.
Porcini Butter: Dice porcinis and butter into small pieces. Place ingredients into a food processor and puree. Mix until incorporated. Season with salt and pepper.
To Finish: In a saute pan over medium heat, add the butter. When the butter is just turning brown add the gnocchi and baby shiitakes and stir. When the gnocchi beginnings to brown, add the Madeira and Marsala and reduce for about 3 minutes. Finish with the porcini butter.
Place the gnocchi and baby shiitakes around the plate, spooning the sauce over the gnocchi and the mushrooms. Top with the daikon sprouts to serve.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Chef Jason, Dilworthtown Inn, West Chester, PA
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