Pan-fried gnocchi with mushrooms & sage butter Recipe

Photography by Steve Brown

Six simple ingredients and 30 minutes is all it takes to make this super-tasty main meal.

Serves: 4

Time to prep: 10 minutes

Time to cook: 20 minutes

Ingredients

• 1 x 500g pkt Golden Pasta Potato Gnocchi
• 150g butter
• 250g Swiss brown mushrooms, thinly sliced
• 2 garlic cloves, halved
• 1/3 cup fresh sage leaves
• Shaved parmesan, to serve

Method

• Cook the gnocchi in a large saucepan of salted boiling water following packet directions or until tender. Drain.
• Meanwhile, heat one-third of the butter in a frying pan over medium heat until foaming. Add the mushroom and garlic, and cook, stirring, for 5 minutes or until soft. Transfer to a heatproof bowl. Remove the garlic and discard.
• Wipe the frying pan clean with paper towel. Heat the remaining butter in pan over medium heat until foaming. Add the gnocchi and sage and cook, stirring, for 5-8 minutes or until the gnocchi and butter are golden and the sage is crisp.
• Use a slotted spoon to transfer the mushroom to the gnocchi mixture. Cook, stirring, for 1-2 minutes or until heated through.
• Divide the gnocchi mixture among serving bowls. Top with parmesan. Serve.

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