What are the main ingredients in Exotic Mushroom Gnocchi?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter, milk

What is the nutritional information of Exotic Mushroom Gnocchi?

Calories: 875, Carbs: 90 grams, Fat: grams, Protein: 25.8 grams, Sugar: 20.6 grams, Salt: 683 grams

How do I prepare Exotic Mushroom Gnocchi?

THINGS ARE HEATING UP!: Boil the kettle. Place a pot over a high heat, fill with boiling water, and add a pinch of salt. Once bubbling, cook the gnocchi for 2-3 minutes until they begin to float and are heated through. Drain on completion, reserving 1 cup of the water. Return the pan to a medium-high heat with another drizzle of oil and a knob of butter. When hot, fry the gnocchi in a single layer for 2-4 minutes until crisp and golden, shifting as they colour. Remove from the pan and set aside. CREAMY SAUCE: Return the pan to a medium heat with another drizzle of oil if necessary. When hot, sauté the diced onion for 4-5 minutes until soft. Add in the grated garlic and sauté for a minute until fragrant. Lower the heat and stir in the cream, ½ of the grated Italian cheese, 60ml of milk or milk alternative, and seasoning. Simmer for 2-3 minutes until thickened, stirring occasionally. Mix in the gnocchi and mushrooms, and cook for 1-2 minutes until coated and reheated. If the sauce is too thick, loosen with the reserved gnocchi water. Remove from the heat on completion. Toss the rinsed green leaves through the bowl of tomatoes. CRISPY SAGE BUTTER: Return the pan to a medium-high heat with a drizzle of oil and a generous knob of butter. Once foaming, fry the sage leaves for about 1 minute per side until crispy. (Use tongs if you have them!) Remove from the pan and drain on paper towel. Pour the sage butter into a small bowl and set aside for serving. CARAMELISE THE MUSHIES: Return the pan to the heat with another drizzle of oil if necessary. When the pan is hot, fry the sliced mushrooms for 5-6 minutes until golden and crisping up, shifting as they colour. Remove from the pan, season, and set aside. YOU’RE IN FOR A TREAT!: Dish up the decadent gnocchi, pour over the sage butter to taste, and top with the sage leaves. Side with the salad, sprinkle it all with the pecan nuts and the remaining cheese. Scrumptious! GET GOING: Place the pecan nuts in a large pan over a medium heat. Toast for 3-5 minutes until lightly browned, shifting occasionally. Remove from the pan, set aside to cool and roughly chop. In a salad bowl, whisk together the dressing and 20ml of olive oil. Toss through the quartered baby tomatoes, season to taste, and set aside.

What should be prepared from my kitchen to make Exotic Mushroom Gnocchi?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter, milk

Exotic Mushroom Gnocchi

Name: Exotic Mushroom Gnocchi
Prep time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Butter; milk

Tender on the inside and crisp on the outside, this potato gnocchi is steeped in a decadently creamy mushroom and hard cheese sauce, topped with buttery sage, and served with a leafy tomato side salad. A dinner to remember!

Exotic Mushroom Gnocchi

with a salad, burnt sage butter & pecans

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Baby Tomatoes
Exotic Mushrooms
Fresh Cream
Fresh Sage
Garlic Clove
Garlic Cloves
Grated Italian-style Hard Cheese
Green Leaves
Onion
Onions
Pecan Nuts
Potato Gnocchi
Salad Dressing

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter
milk

Serves 1

GET GOING
Place the pecan nuts in a pan over a medium heat. Toast for 3-5 minutes until lightly browned, shifting occasionally. Remove from the pan, set aside to cool and roughly chop. In a salad bowl, whisk together the dressing and 10ml of olive oil. Toss through the quartered baby tomatoes, season to taste, and set aside.
CRISPY SAGE BUTTER
Return the pan to a medium-high heat with a drizzle of oil and a generous knob of butter. Once foaming, fry the sage leaves for about 1 minute per side until crispy. (Use tongs if you have them!) Remove from the pan and drain on paper towel. Pour the sage butter into a small bowl and set aside for serving.
CARAMELISE THE MUSHIES
Return the pan to the heat with another drizzle of oil if necessary. When the pan is hot, fry the sliced mushrooms for 5-6 minutes until golden and crisping up, shifting as they colour. Remove from the pan, season, and set aside.
THINGS ARE HEATING UP!
Boil the kettle. Place a pot over a high heat, fill with boiling water, and add a pinch of salt. Once bubbling, cook the gnocchi for 2-3 minutes until they begin to float and are heated through. Drain on completion, reserving ½ a cup of the water. Return the pan to a medium-high heat with another drizzle of oil and a knob of butter. When hot, fry the gnocchi in a single layer for 2-4 minutes until crisp and golden, shifting as they colour. Remove from the pan and set aside.
CREAMY SAUCE
Return the pan to a medium heat with another drizzle of oil if necessary. When hot, sauté the diced onion for 3-4 minutes until soft. Add in the grated garlic and sauté for a minute. Lower the heat and stir in the cream, ½ of the grated Italian cheese, 30ml of milk or milk alternative, and seasoning. Simmer for 2-3 minutes until thickened, stirring occasionally. Mix in the gnocchi and mushrooms, and cook for 1-2 minutes until coated and reheated. If the sauce is too thick, loosen with the reserved gnocchi water. Remove from the heat on completion. Toss the rinsed green leaves through the bowl of tomatoes.
YOU’RE IN FOR A TREAT!
Dish up the decadent gnocchi, pour over the sage butter to taste, and top with the sage leaves. Side with the salad, sprinkle it all with the pecan nuts and the remaining cheese. Scrumptious!

Pecan Nuts - 10g
Salad Dressing - 20ml
Baby Tomatoes - 80g
Fresh Sage - 8g
Exotic Mushrooms - 125g
Potato Gnocchi - 175g
Onion - 1
Garlic Clove - 1
Fresh Cream - 50ml
Grated Italian-style Hard Cheese - 25ml
Green Leaves - 20g

Download the Recipe

Serves 2

GET GOING
Place the pecan nuts in a large pan over a medium heat. Toast for 3-5 minutes until lightly browned, shifting occasionally. Remove from the pan, set aside to cool and roughly chop. In a salad bowl, whisk together the dressing and 20ml of olive oil. Toss through the quartered baby tomatoes, season to taste, and set aside.
CRISPY SAGE BUTTER
Return the pan to a medium-high heat with a drizzle of oil and a generous knob of butter. Once foaming, fry the sage leaves for about 1 minute per side until crispy. (Use tongs if you have them!) Remove from the pan and drain on paper towel. Pour the sage butter into a small bowl and set aside for serving.
CARAMELISE THE MUSHIES
Return the pan to the heat with another drizzle of oil if necessary. When the pan is hot, fry the sliced mushrooms for 5-6 minutes until golden and crisping up, shifting as they colour. Remove from the pan, season, and set aside.
THINGS ARE HEATING UP!
Boil the kettle. Place a pot over a high heat, fill with boiling water, and add a pinch of salt. Once bubbling, cook the gnocchi for 2-3 minutes until they begin to float and are heated through. Drain on completion, reserving 1 cup of the water. Return the pan to a medium-high heat with another drizzle of oil and a knob of butter. When hot, fry the gnocchi in a single layer for 2-4 minutes until crisp and golden, shifting as they colour. Remove from the pan and set aside.
CREAMY SAUCE
Return the pan to a medium heat with another drizzle of oil if necessary. When hot, sauté the diced onion for 4-5 minutes until soft. Add in the grated garlic and sauté for a minute until fragrant. Lower the heat and stir in the cream, ½ of the grated Italian cheese, 60ml of milk or milk alternative, and seasoning. Simmer for 2-3 minutes until thickened, stirring occasionally. Mix in the gnocchi and mushrooms, and cook for 1-2 minutes until coated and reheated. If the sauce is too thick, loosen with the reserved gnocchi water. Remove from the heat on completion. Toss the rinsed green leaves through the bowl of tomatoes.
YOU’RE IN FOR A TREAT!
Dish up the decadent gnocchi, pour over the sage butter to taste, and top with the sage leaves. Side with the salad, sprinkle it all with the pecan nuts and the remaining cheese. Scrumptious!

Pecan Nuts - 20g
Salad Dressing - 40ml
Baby Tomatoes - 160g
Fresh Sage - 15g
Exotic Mushrooms - 250g
Potato Gnocchi - 350g
Onion - 1
Garlic Cloves - 2
Fresh Cream - 100ml
Grated Italian-style Hard Cheese - 50ml
Green Leaves - 40g

Download the Recipe

Serves 3

GET GOING
Place the pecan nuts in a large pan over a medium heat. Toast for 3-5 minutes until lightly browned, shifting occasionally. Remove from the pan, set aside to cool and roughly chop. In a large salad bowl, whisk together the dressing and 30ml of olive oil. Toss through the quartered baby tomatoes, season to taste, and set aside.
CRISPY SAGE BUTTER
Return the pan to a medium-high heat with a drizzle of oil and a generous knob of butter. Once foaming, fry the sage leaves for about 1 minute per side until crispy. (Use tongs if you have them!) Remove from the pan and drain on paper towel. Pour the sage butter into a small bowl and set aside for serving.
CARAMELISE THE MUSHIES
Return the pan to the heat with another drizzle of oil if necessary. When the pan is hot, fry the sliced mushrooms for 5-6 minutes until golden and crisping up, shifting as they colour. Remove from the pan, season, and set aside.
THINGS ARE HEATING UP!
Boil the kettle. Place a pot over a high heat, fill with boiling water, and add a pinch of salt. Once bubbling, cook the gnocchi for 2-3 minutes until they begin to float and are heated through. Drain on completion, reserving 1 cup of the water. Return the pan to a medium-high heat with another drizzle of oil and a knob of butter. When hot, fry the gnocchi in a single layer for 2-4 minutes until crisp and golden, shifting as they colour. You may need to do this step in batches. Remove from the pan and set aside.
CREAMY SAUCE
Return the pan to a medium heat with another drizzle of oil if necessary. When hot, sauté the diced onion for 5-6 minutes until soft. Add in the grated garlic and sauté for a minute until fragrant. Lower the heat and stir in the cream, ½ of the grated Italian cheese, 90ml of milk or milk alternative, and seasoning. Simmer for 3-4 minutes until thickened, stirring occasionally. Mix in the gnocchi and mushrooms, and cook for 2-3 minutes until coated and reheated. If the sauce is too thick, loosen with the reserved gnocchi water. Remove from the heat on completion. Toss the rinsed green leaves through the bowl of tomatoes.
YOU’RE IN FOR A TREAT!
Dish up the decadent gnocchi, pour over the sage butter to taste, and top with the sage leaves. Side with the salad, sprinkle it all with the pecan nuts and the remaining cheese. Scrumptious!

Pecan Nuts - 30g
Salad Dressing - 60ml
Baby Tomatoes - 240g
Fresh Sage - 20g
Exotic Mushrooms - 375g
Potato Gnocchi - 525g
Onions - 2
Garlic Cloves - 3
Fresh Cream - 150ml
Grated Italian-style Hard Cheese - 75ml
Green Leaves - 60g

Download the Recipe

Serves 4

GET GOING
Place the pecan nuts in a large pan over a medium heat. Toast for 3-5 minutes until lightly browned, shifting occasionally. Remove from the pan, set aside to cool and roughly chop. In a large salad bowl, whisk together the dressing and 40ml of olive oil. Toss through the quartered baby tomatoes, season to taste, and set aside.
CRISPY SAGE BUTTER
Return the pan to a medium-high heat with a drizzle of oil and a generous knob of butter. Once foaming, fry the sage leaves for about 1 minute per side until crispy. (Use tongs if you have them!) Remove from the pan and drain on paper towel. Pour the sage butter into a small bowl and set aside for serving.
CARAMELISE THE MUSHIES
Return the pan to the heat with another drizzle of oil if necessary. When the pan is hot, fry the sliced mushrooms for 5-6 minutes until golden and crisping up, shifting as they colour. Remove from the pan, season, and set aside.
THINGS ARE HEATING UP!
Boil the kettle. Place a pot over a high heat, fill with boiling water, and add a pinch of salt. Once bubbling, cook the gnocchi for 2-3 minutes until they begin to float and are heated through. Drain on completion, reserving 1 cup of the water. Return the pan to a medium-high heat with another drizzle of oil and a knob of butter. When hot, fry the gnocchi in a single layer for 2-4 minutes until crisp and golden, shifting as they colour. You may need to do this step in batches. Remove from the pan and set aside.
CREAMY SAUCE
Return the pan to a medium heat with another drizzle of oil if necessary. When hot, sauté the diced onion for 5-6 minutes until soft. Add in the grated garlic and sauté for a minute until fragrant. Lower the heat and stir in the cream, ½ of the grated Italian cheese, 120ml of milk or milk alternative, and seasoning. Simmer for 3-4 minutes until thickened, stirring occasionally. Mix in the gnocchi and mushrooms, and cook for 2-3 minutes until coated and reheated. If the sauce is too thick, loosen with the reserved gnocchi water. Remove from the heat on completion. Toss the rinsed green leaves through the bowl of tomatoes.
YOU’RE IN FOR A TREAT!
Dish up the decadent gnocchi, pour over the sage butter to taste, and top with the sage leaves. Side with the salad, sprinkle it all with the pecan nuts and the remaining cheese. Scrumptious!