Creamy Wild Mushroom & Sage Gnocchi
Creamy Wild Mushroom & Sage Gnocchi
Brie Thompson
4
10 minutes
25 minutes
Soft, pillowy Potato Gnocchi in a creamy white wine sauce with wild mushrooms and crispy sage is the cozy dinner I want on repeat. Wild Mushroom & Sage Infused Olive Oil and Roasted Garlic White Barrel Aged Balsamic bring earthy, savory flavor, and a splash of cream makes every bite silky. Serve it as a main or a side, and watch the bowls empty.
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Ingredients
- 1 Pasta Rock
- 1 lb Potato Gnocchi
- 2 Tbsp Wild Mushroom & Sage Infused Olive Oil
- ¼ cup Sage Leaves, thinly sliced
- 1 Shallot, diced
- 2 Cloves Garlic, minced
- 1 Tbsp Tomato Paste
- 2 Tbsp Roasted Garlic White Barrel Aged Balsamic
- 1 cup Mushrooms, sliced
- 1 Tbsp Butcher's Spice Blend
- 2 tsp Mediterranean Rosemary Rub
- ½ cup White Wine
- ½ cup Heavy Cream
- ¼ cup Parmesan, to finish
- Roasted Garlic White Barrel Aged Balsamic, to finish
Directions
Bring 4 quarts of water to a boil in a large pot. Add the Pasta Rock for 2 minutes to salt the water, then remove. Cook Potato Gnocchi according to package directions. Drain and set aside.
Heat Wild Mushroom & Sage Infused Olive Oil in a sauté pan over medium heat. Add the sage leaves and cook until crispy, 2 to 3 minutes. Transfer the sage to a paper towel lined plate.
Add the shallot and cook until softened, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute.
Add the tomato paste, 2 Tbsp Roasted Garlic White Barrel Aged Balsamic, mushrooms, Butcher's Spice Blend, and Mediterranean Rosemary Rub. Cook until the mushrooms soften and release their liquid, 8 to 10 minutes. Add the cooked Potato Gnocchi and stir to combine.
Pour in the white wine and cook until reduced by half. Stir in the heavy cream and cook until heated through, 1 to 2 minutes.
Finish with the Parmesan and a drizzle of Roasted Garlic White Barrel Aged Balsamic. Garnish with the crispy sage. Serve immediately.