- Serves: 4
- Cooks In: 30 minutes
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Ingredients
Method
Cook the gnocchi in a large saucepan of gently simmering water following packet directions. Drain. Rinse under cold water. Drain well.
Heat 2 tablespoons oil in a large, deep frying pan over medium heat. Add onion and garlic and cook, stirring often, for 5 minutes or until soft. Add mushrooms and cook, stirring occasionally, for 4 minutes or until softened. Add stock and bring to boil. Boil gently for 5 minutes. Stir in cream, reduce heat to medium and simmer gently 5 minutes or until sauce is reduced slightly. Season to taste.
Heat remaining oil in a large frying pan over medium-high. Add sage and cook for 2-3 minutes then remove to a plate. Increase heat to high, in two batches, add gnocchi to pan and cook 2 minutes or until golden on both sides.
Return all gnocchi to pan. Add spinach and mushroom sauce, stir to coat gnocchi. Serve gnocchi topped with sage leaves.
Ingredients
Directions
Cook the gnocchi in a large saucepan of gently simmering water following packet directions. Drain. Rinse under cold water. Drain well.
Heat 2 tablespoons oil in a large, deep frying pan over medium heat. Add onion and garlic and cook, stirring often, for 5 minutes or until soft. Add mushrooms and cook, stirring occasionally, for 4 minutes or until softened. Add stock and bring to boil. Boil gently for 5 minutes. Stir in cream, reduce heat to medium and simmer gently 5 minutes or until sauce is reduced slightly. Season to taste.
Heat remaining oil in a large frying pan over medium-high. Add sage and cook for 2-3 minutes then remove to a plate. Increase heat to high, in two batches, add gnocchi to pan and cook 2 minutes or until golden on both sides.
Return all gnocchi to pan. Add spinach and mushroom sauce, stir to coat gnocchi. Serve gnocchi topped with sage leaves.
