The Dishes

Pan fried gnocchi with mushroom and sage butter

Prep time: | Cook time: | Serves 4

  • 500g Fresh potato gnocchi
  • 
150g Butter
  • 
250g Swiss brown mushrooms, thinly sliced
  • 
2 Garlic cloves, halved
  • 
1/3 Cup fresh sage leaves
  • 
Shaved parmesan
  1. Cook the gnocchi in a large saucepan of salted boiling water until tender then drain it.
  2. Heat one-third of the butter in a frying pan over medium heat until foaming. Add the mushrooms and garlic, and cook, stirring, for 5 minutes or until soft.
  3. Transfer to a separate bowl. Remove the garlic and discard. Heat the remaining butter in pan over medium heat until foaming. Add the gnocchi and sage and cook, stirring for 5-8 minutes or until the gnocchi and butter are golden and the sage is crisp.
  4. Transfer the mushrooms to the gnocchi mixture. Cook, stirring, for 1-2 minutes or until heated through. Divide the gnocchi mixture among serving bowls. Top with shaved parmesan.
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