Creamy Wild Mushroom & Sage Gnocchi
This indulgent dish combines pillowy gnocchi with earthy mushrooms, aromatic sage, and a velvety cream sauce—highlighted by the rich flavor of Wild Mushroom & Sage Infused Olive Oil. A cozy, comforting dinner perfect for fall evenings.
View Original PDFIngredients
- 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 Tarragon White Barrel Aged Balsamic
- 1 cup mushrooms, sliced
- 1 Tbsp Butcher’s Blend Essential Seasoning
- 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 salted water to a boil. Cook gnocchi until they float, about 3 minutes. Remove and set aside.
- In a saucepan over medium heat, warm the olive oil. Add the sage and fry for 2–3 minutes. Remove and drain on paper towel.
- Add diced shallot to the pan and cook until soft, about 3 minutes. Add garlic and cook until fragrant, about 1 minute.
- Stir in tomato paste, balsamic, mushrooms, Butcher’s Blend, and Mediterranean Rub. Cook for 3 minutes until mushrooms are tender.
- Return gnocchi to the pan and stir to combine. Add white wine and simmer until reduced by half.
- Stir in heavy cream and cook until slightly thickened. Finish with fried sage and Parmesan. Serve immediately.