Gnocchi with Sage and Sauteed Mushrooms

Ingredients

  • 1 (16-ounce) package gnocchi
  • 2 tablespoons butter
  • 2 tablespoons mushroom & sage olive oil
  • 1/4 cup white onion, diced
  • 8 ounces cremini mushrooms, sliced
  • 4 ounces chanterelle mushrooms
  • 1-3/4 cups vegetable stock
  • 1 tablespoons fresh sage, chopped, plus extra for garnish
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 3 tablespoons grated Parmesan cheese

(Can use mushrooms of choice in place of the cremini and chanterelle!)

 

Instructions

  1. Boil a large pan of salted water. Add the gnocchi and cook according to the package directions. Drain and set aside.
  2. In a large skillet over medium heat, add the butter and olive oil. When the butter melts, add the onion cook for a few minutes.
  3. Add the mushrooms, and cook for about 10 minutes, or until the mushrooms are slightly browned.
  4. Add the vegetable stock, sage, salt, and black pepper. Simmer uncovered for about 8 minutes or until some of the liquid evaporates.
  5. Add the cooked gnocchi to the skillet. Toss to combine and stir until heated through.
  6. Transfer to a serving bowl. Garnish with the Parmesan cheese and more chopped sage.
  7. Serve warm.
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