Creamy Wild Mushroom & Sage Gnocchi
Creamy Wild Mushroom & Sage Gnocchi
Olivelle
4
10 minutes
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!
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
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!