Author Notes
Aromatic and woodsy, crispy sage warms hearty gnocchi for the perfect fall pasta. —Adena Leigh
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Ingredients
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1
garlic clove, chopped
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1 handful
mushrooms, thinly cubed
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Salt and pepper to taste
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3 tablespoons
unsalted butter
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6 sprigs
fresh sage, chopped
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2 packets
potato gnocchi
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1/3 cup
grated parmesan (the real stuff!)
Directions
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Heat 2 tbsp. olive oil on medium heat. Add chopped garlic clove and let sit until slightly browned.
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Add chopped mushrooms. Sprinkle with salt and pepper. Let cook for 10 minutes. While it cooks, boil water for the gnocchi.
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Once water is boiled, add gnocchi and follow cooking instructions on the package.
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Add butter and sage to mushrooms and let cook for 2 minutes.
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Once melted, add another 2 tbsp. olive oil.
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Once gnocchi is cooked and rinsed, , add to pan. Sprinkle with Parmigiano Reggiano cheese, more salt and pepper
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Cook for another 3 – 4 minutes until gnocchi is slightly fried.
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Serve with more freshly grated Parmigiano Reggiano cheese.
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