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
Wine Pairing: La Vis Pinot Grigio
Serves: 4Prep: 10 minutesCook: 10 minutesTotal: 20 minutes
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.