Creamy Wild Mushroom & Sage Gnocchi
Creamy Wild Mushroom & Sage Gnocchi
This dish is like a cozy hug in a bowl! Soft, pillowy gnocchi in a rich, creamy sauce with wild mushrooms and fresh sage make every bite unforgettable. A little splash of white wine and vinegar brightens everything up perfectly. Serve it as a tasty side or a starter for your next dinner party. Either way, it's a dish you'll crave again and again!
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- Author
- Olivelle
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Servings
- 4
- Category
- Cuisine
Ingredients
- 1 Pasta Rock, optional
- 1 Package Dried Gnocchi
- 2 Tbsp Wild Mushroom & Sage Infused Olive Oil
- ¼ cup Sage Leaves, sliced thin
- 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 & Seasoning
- ½ cup White Wine
- ½ cup Heavy Cream
- ¼ cup Parmesan, to finish
Directions
- Bring a large pot of water to a rolling boil, season with 1 Pasta Rock or use 1 Tbsp Kosher Salt. Add gnocchi, cooking until they float, about 3 minutes. Remove gnocchi and set aside.
- In a saucepan over medium heat, warm the Wild Mushroom & Sage Infused Olive Oil. Once hot, add the sage leaves and sauté, about 2-3 minutes. Remove to a paper towel.
- To the pan, add the shallots and cook until soft, about 3 minutes. Add in garlic and cook until fragrant about 1 minute.
- Add in tomato paste, Roasted Garlic White Barrel Aged Balsamic, mushrooms, Butcher’s Spice Blend, and Mediterranean Rosemary Rub & Seasoning. Cook until mushrooms have softened about 3 minutes. Add cooked gnocchi and stir to combine.
- Add in white wine and cook until reduced by half.
- Stir in heavy cream and finish with sautéed sage and parmesan cheese. Enjoy!