I’m always looking for quick meals to cook up – either for an afternoon when I have enough time to pop back from uni to have lunch or on a busy evening. This is a 15-minute meal you can throw together so easily it’s almost unbelievable! That crispy sage really takes it to the next level imo.
Ingredients
- 200 g potato gnocchi
- 2 tbsp refined olive oil
- a handful sage leaves
- 200 g chestnut mushrooms , sliced
- 2 cloves garlic , crushed
- 2 tbsp unsalted butter
- parmesan cheese , shaved
- salt and black pepper
Instructions
- Bring a large pot of water to the boil. Add the potato gnocchi and cook for 2-3 minutes. Drain the gnocchi and leave them in the colander. Return the pot to the heat.
- With the pot on a medium-high heat, add the olive oil. Once hot, add the sage leaves and cook until dark and crisp (about 1 minute) then remove with metal tongs to a plate lined with paper towel.
- Add the sliced mushrooms to the hot oil and cook for 3 minutes. Add the crushed garlic and continue to cook until shrunken and dark brown. Remove from the heat.
- Place a frying pan over a high heat and add the cooked mushrooms to it along with the cooked gnocchi and the unsalted butter. Fry until the butter has melted and the gnocchi have warmed through.
- Divide between 2 bowls and then top with the crispy sage leaves, parmesan shavings, and some salt & pepper. Serve hot.
Tried this recipe?Let me know how it went! Mention @izyhossack or tag #topwithcinnamon!
Love the sage and mushroom combo! Very autumn-appropriate 😉 xoxo
PS: clever ad. I like the spin!
I love a good simple pasta recipe, especially with butter and sage. And thank you for the PSA – I’m so bad about updating my software/apps and this was a good reminder to be better about it 🙂
love gnocchi, one pasta I won’t shy away from while generally avoiding pasta, lovely recipe, simple ingredients like these are my favorites, since nothing is “masked”, so thank you for this recipe!