Creamy Wild Mushroom & Sage Gnocchi
This dish is like a hug in a bowl. Soft, pillowy gnocchi in a rich, creamy sauce with wild mushrooms and fresh sage make every bite incredibly delicious.
Creamy Wild Mushroom & Sage Gnocchi
Description
Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients
Scale
- 1 Olivelle Pasta Rock (optional)
- 1 Package Dried Gnocchi
- 2 Tbsp Olivelle Wild Mushroom & Sage Infused Olive Oil
- ¼ cup Sage Leaves, sliced thin
- 1 Shallot, diced
- 2 Cloves Garlic, minced
- 1 Tbsp Tomato Paste
- 1 cup Mushrooms, sliced
- 1 Tbsp Butcher’s Spice Blend
- 2 tsp Olivelle Mediterranean Rosemary Rub & Seasoning
- ½ cup White Wine
- ½ cup Heavy Cream
- ¼ cup Parmesan, to finish
Instructions
- 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, 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!
Notes
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.
Recipe adapted from olivelle.com.