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Mushroom & Sage Butter Gnocchi

Course Pasta
Author Izy


  • 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


  • 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.