Creamy Wild Mushroom & Sage Gnocchi
Creamy Wild Mushroom & Sage Gnocchi
Rated 3.7 stars by 28 users
Author:
Olivelle
Servings
4
Prep Time
10 minutes
Cook Time
20 minutes
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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Ingredients
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1 Pasta Rock, optional
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1 Package Dried Gnocchi
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2 Tbsp Wild Mushroom & Sage Infused Olive Oil
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¼ cup Sage Leaves, sliced thin
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1 Shallot, diced
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2 Cloves Garlic, minced
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1 Tbsp Tomato Paste
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2 Tbsp Tarragon White Barrel Aged Balsamic
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1 cup Mushrooms, sliced
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1 Tbsp Butcher’s Spice Blend
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2 tsp Mediterranean Rosemary Rub & Seasoning
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½ cup White Wine
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½ cup Heavy Cream
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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, Tarragon 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!
Recipe Note
You may notice that the Tarragon White Barrel Aged Balsamic has been discontinued. We are working on updating the ingredients in this recipe!
If you don't have Pasta Rocks on hand it is still important to season your pasta water! Salting the water is the only time the pasta itself is going to be seasoned so make sure your water is salty like the sea. We recommend adding 1 Tbsp of salt for every 4 quarts of water.