Sunday, May 29, 2016

Recipe: Gnocchi with Sage Butter and Mushrooms

We had half a pack of gnocchi left after we used half in this steak recipe. Sage and butter are two of the most common ingredients to pair with gnocchi, so we decided to use up the remaining half pack of gnocchi and cooked it with sage, butter and mushrooms, and finished it off with some white truffle butter for a decadent touch.

Gnocchi with Sage Butter and Mushrooms

As you can see, no meat is used in this recipe so it's suitable for Meatless Mondays. The mushrooms have a great meaty texture. Do remember to shave generous amounts of Parmesan cheese on top to give it the extra oomph.

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Gnocchi with Sage Butter and Mushrooms
Recipe by Baby Sumo
Preparation time: 3 minutes
Cooking time: 7-8 minutes
Serves 2

250g store-bought potato gnocchi
150g grey oyster mushrooms, chopped
2-3 tbsp salted butter
1 tbp olive oil
1 tsp white truffle butter
1/2 pack sage leaves
2-3 cloves garlic, finely chopped
Parmesan cheese
5-6 cherry tomatoes, halved
Salt and freshly ground pepper

1. Bring a pot of salted water to the boil. Once boiling, add the gnocchi and cook for 2 minutes, or until the gnocchi float to the top and then lift out with a slotted spoon and drain well.

2. In a frying pan, heat the oil and salted butter over medium high heat. Add garlic and saute for about 1 minute, until lightly golden, then add the sage leaves and saute for a few seconds. 

3. Then, add the mushrooms and cook for about 2 minutes, until the mushrooms have softened. Finally, add the cooked gnocchi and saute for about 1 minute until the gnocchi are coated in butter, then toss in the white truffle butter. Season with salt and pepper. 

4. Serve gnocchi immediately with generous shavings of Parmesan cheese and fresh cherry tomatoes.

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1 comment:

  1. I'm not a huge fan of butter and sage but I love gnocchi and mushrooms!


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