Gnocchi with Sage and Sautéed Mushrooms

• Vegetarian

• Produce

  • 4 oz Chanterelle mushrooms
  • 8 oz Cremini mushrooms
  • 1 tbsp Sage, fresh
  • 1/4 cup White onion

• Canned Goods

  • 1 3/4 cups Vegetable stock

• Pasta & Grains

  • 1 (16-ounce package Gnocchi

• Baking & Spices

  • 1/4 tsp Black pepper, ground
  • 1/2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 2 tbsp Butter
  • 3 tbsp Parmesan cheese, grated

Found on azgrabaplate.com

Description

Ingredients

• 1 (16-ounce) package gnocchi
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1/4 cup white onion, diced
• 8 ounces cremini mushrooms, sliced
• 4 ounces chanterelle mushrooms
• 1-3/4 cups vegetable stock
• 1 tablespoons fresh sage, chopped, plus extra for garnish
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 3 tablespoons grated Parmesan cheese

Directions

• Boil a large pan of salted water. Add the gnocchi and cook according to the package directions. Drain and set aside.
• In a large skillet over medium heat, add the butter and olive oil. When the butter melts, add the onion cook for a few minutes.
• Add the mushrooms, and cook for about 10 minutes, or until the mushrooms are slightly browned.
• Add the vegetable stock, sage, salt, and black pepper. Simmer uncovered for about 8 minutes or until some of the liquid evaporates.
• Add the cooked gnocchi to the skillet. Toss to combine and stir until heated through.
• Transfer to a serving bowl. Garnish with the Parmesan cheese and more chopped sage.
• Serve warm.

Nutrition