Photo by Willians Huerta on Pexels
Italian Wild Mushroom Gnocchi with Brown Butter and Sage
Gnocchi tossed with sautéed wild mushrooms, garlic, reduced white wine, brown butter, sage, pine nuts, and parmesan.
- 500 g fresh potato gnocchi
- 300 g mixed wild mushrooms
- 80 g butter
- 15 leaves fresh sage leaves
- 3 cloves garlic cloves
- 100 ml dry white wine
- 60 g parmesan cheese
- 40 g pine nuts
- 1 medium lemon
- 2 tbsp olive oil
- 60 g rocket leaves
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Add to a shopping listHow the shopping list works →- Step 1
Bring a large pot of salted water to boil for the gnocchi.
- Step 2
Clean and slice mixed mushrooms into bite-sized pieces.
- Step 3
Heat olive oil in a large frying pan over medium-high heat.
- Step 4
Add mushrooms to pan and cook for 6-8 minutes until golden and any liquid has evaporated.
- Step 5
Slice garlic thinly and add to mushrooms. Cook for 1 minute.
- Step 6
Add white wine and let it bubble for 2 minutes to reduce slightly.
- Step 7
Meanwhile, toast pine nuts in a dry pan for 2-3 minutes until golden. Set aside.
- Step 8
Add gnocchi to boiling water and cook according to package instructions (usually 2-3 minutes until they float).
- Step 9
In the mushroom pan, add butter and sage leaves. Cook until butter turns golden brown and smells nutty, about 3 minutes.
- Step 10
Drain gnocchi and add directly to the mushroom and brown butter mixture.
- Step 11
Toss gently to coat, adding a splash of pasta water if needed.
- Step 12
Grate parmesan cheese and zest the lemon.
- Step 13
Remove from heat, add rocket leaves and toss until just wilted.
- Step 14
Serve immediately topped with grated parmesan, toasted pine nuts, and lemon zest.
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