Gnocchi with Sautéed Wild Mushrooms Recipe

Gnocchi with Sautéed Wild Mushrooms

Ready in minutes... add a grilled chicken breast and a salad and you have a complete meal!

Wine Pairing: La Vis Pinot Grigio

Serves: 4Prep: 10 minutesCook: 10 minutesTotal: 20 minutes

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Serves: 4

Ingredients

  • 1 package (1 lb.) HemisFares™ Gnocchi
  • 2 tablespoons butter
  • 2 tablespoons Italian extra-virgin olive oil
  • 12 ounces fresh mushrooms, stemmed and sliced (porcini, portobello or shiitake)
  • 1⁄2 cup shallots, diced
  • 1 3⁄4 cups chicken stock, low sodium
  • 1 tablespoon fresh sage, chopped
  • Coarse salt, to taste
  • Freshly ground black pepper, to taste
  • 1⁄3 cup grated Parmesan

Directions

  • Bring a large pot of salted water to a boil; cook gnocchi according to package directions and drain.
  • Heat butter and olive oil in a large skillet over medium heat until butter begins to brown, about 2 minutes.
  • Add mushrooms and shallots, sauté until golden brown, about 10 minutes. Next, add stock and sage; simmer for 8 minutes until liquid is slightly reduced. Season with salt and pepper, to taste.
  • Add hot gnocchi to sauce in skillet; toss to combine.
  • Sprinkle on top with Parmesan and serve immediately. Refrigerate any leftovers.

Serves: 4

Ingredients

  • 1 package (1 lb.) HemisFares™ Gnocchi
  • 2 tablespoons butter
  • 2 tablespoons Italian extra-virgin olive oil
  • 12 ounces fresh mushrooms, stemmed and sliced (porcini, portobello or shiitake)
  • 1⁄2 cup shallots, diced
  • 1 3⁄4 cups chicken stock, low sodium
  • 1 tablespoon fresh sage, chopped
  • Coarse salt, to taste
  • Freshly ground black pepper, to taste
  • 1⁄3 cup grated Parmesan

Directions

  • Bring a large pot of salted water to a boil; cook gnocchi according to package directions and drain.
  • Heat butter and olive oil in a large skillet over medium heat until butter begins to brown, about 2 minutes.
  • Add mushrooms and shallots, sauté until golden brown, about 10 minutes. Next, add stock and sage; simmer for 8 minutes until liquid is slightly reduced. Season with salt and pepper, to taste.
  • Add hot gnocchi to sauce in skillet; toss to combine.
  • Sprinkle on top with Parmesan and serve immediately. Refrigerate any leftovers.