Tender on the inside and crisp on the outside, this potato gnocchi is bathed in a decadently creamy mushroom and hard cheese sauce, finished with buttery sage and a scattering of nutty pecans. Each bite transports you to the rustic kitchens of northern Italy, where comfort and indulgence meet. It’s the kind of culinary adventure you could discover with Flight Centre — bringing the flavours of Italy closer to your table, and your travels.
Italian Exotic Mushroom Gnocchi
Italian Exotic Mushroom Gnocchi
with a burnt sage butter & toasted pecans
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Fresh Cream
- Fresh Sage
- Garlic Clove/s
- Garlic Cloves
- Grated Italian-style Hard Cheese
- Lemon Juice
- Mixed Exotic Mushrooms
- Onion
- Onions
- Pecan Nuts
- Potato Gnocchi
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Butter
- Milk (optional)
- Seasoning (salt & pepper)
PERFECT PECANS
Place the pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY SAGE BUTTER
Return the pan to medium-high heat with a drizzle of oil and a generous knob of butter. Once foaming, fry the sage leaves until crispy, about 1 minute per side (Use tongs if you have them!) Remove from the heat. Pour the sage butter and sage leaves into a small bowl. Cover and set aside.
CARAMELISE THE MUSHIES
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mushrooms until golden, 5-6 minutes (shifting as they colour). Remove from the pan, season, and set aside.
POTATO GNOCCHI
Boil the kettle. Place a pot over high heat, fill with boiling water, and add a pinch of salt. Once bubbling, cook the gnocchi until they begin to float and are heated through, 1-2 minutes. Drain, reserving ½ a cup of the gnocchi water.
GOLDEN NUGGETS
Return the pan to medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the cooked gnocchi in a single layer until golden, 2-4 minutes (shifting as they colour). Remove from the pan and set aside.
CREAMY SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the Onion until soft, 4-5 minutes (shifting occasionally). Add the garlic and fry until fragrant, 1-2 minutes (shifting constantly). Lower the heat slightly and stir in the cream, ½ the cheese, 30ml [60ml]|#7DA0D7 of milk (optional) or water, the lemon juice (to taste), and seasoning. Simmer until slightly thickened, 2-3 minutes (stirring occasionally). Mix in the fried gnocchi and the mushrooms. Cook until reheated, 1-2 minutes. If the sauce is too thick, loosen with the reserved gnocchi water.
YOU’RE IN FOR A TREAT!
Dish up the mushroom gnocchi. Pour over the sage butter and sage leaves (to taste). Sprinkle over the toasted pecans and the remaining cheese. Scrumptious!
Pecan Nuts - 10g
Fresh Sage - 5g
Mixed Exotic Mushrooms - 125g
Potato Gnocchi - 125g
Onion - 1
Garlic Clove/s - 1
Fresh Cream - 50ml
Grated Italian-style Hard Cheese - 20ml
Lemon Juice - 15ml
PERFECT PECANS
Place the pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY SAGE BUTTER
Return the pan to medium-high heat with a drizzle of oil and a generous knob of butter. Once foaming, fry the sage leaves until crispy, about 1 minute per side (Use tongs if you have them!) Remove from the heat. Pour the sage butter and sage leaves into a small bowl. Cover and set aside.
CARAMELISE THE MUSHIES
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mushrooms until golden, 5-6 minutes (shifting as they colour). Remove from the pan, season, and set aside.
POTATO GNOCCHI
Boil the kettle. Place a pot over high heat, fill with boiling water, and add a pinch of salt. Once bubbling, cook the gnocchi until they begin to float and are heated through, 1-2 minutes. Drain, reserving ½ cup of the gnocchi water.
GOLDEN NUGGETS
Return the pan to medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the cooked gnocchi in a single layer until golden, 2-4 minutes (shifting as they colour). Remove from the pan and set aside.
CREAMY SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the Onion until soft, 4-5 minutes (shifting occasionally). Add the garlic and fry until fragrant, 1-2 minutes (shifting constantly). Lower the heat slightly and stir in the cream, ½ the cheese, 30ml [60ml]|#7DA0D7 of milk (optional) or water, the lemon juice (to taste), and seasoning. Simmer until slightly thickened, 2-3 minutes (stirring occasionally). Mix in the fried gnocchi and the mushrooms. Cook until reheated, 1-2 minutes. If the sauce is too thick, loosen with the reserved gnocchi water.
YOU’RE IN FOR A TREAT!
Dish up the mushroom gnocchi. Pour over the sage butter and sage leaves (to taste). Sprinkle over the toasted pecans and the remaining cheese. Scrumptious!
Pecan Nuts - 20g
Fresh Sage - 10g
Mixed Exotic Mushrooms - 250g
Potato Gnocchi - 250g
Onion - 1
Garlic Clove/s - 2
Fresh Cream - 100ml
Grated Italian-style Hard Cheese - 40ml
Lemon Juice - 30ml
PERFECT PECANS
Place the pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY SAGE BUTTER
Return the pan to medium-high heat with a drizzle of oil and a generous knob of butter. Once foaming, fry the sage leaves until crispy, about 1 minute per side (Use tongs if you have them!) Remove from the heat. Pour the sage butter and sage leaves into a small bowl. Cover and set aside.
CARAMELISE THE MUSHIES
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mushrooms until golden, 5-6 minutes (shifting as they colour). You may need to do this step in batches. Remove from the pan, season, and set aside.
POTATO GNOCCHI
Boil the kettle. Place a pot over high heat, fill with boiling water, and add a pinch of salt. Once bubbling, cook the gnocchi until they begin to float and are heated through, 1-2 minutes. Drain, reserving ½ cup of the gnocchi water.
GOLDEN NUGGETS
Return the pan to medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the cooked gnocchi in a single layer until golden, 2-4 minutes (shifting as they colour). Remove from the pan and set aside.
CREAMY SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the Onion until soft, 5-6 minutes (shifting occasionally). Add the garlic and fry until fragrant, 1-2 minutes (shifting constantly). Lower the heat slightly and stir in the cream, ½ the cheese, 90ml [120ml]|#7DA0D7 of milk (optional) or water, the lemon juice (to taste), and seasoning. Simmer until slightly thickened, 3-4 minutes (stirring occasionally). Mix in the fried gnocchi and the mushrooms. Cook until reheated, 2-3 minutes. If the sauce is too thick, loosen with the reserved gnocchi water.
YOU’RE IN FOR A TREAT!
Dish up the mushroom gnocchi. Pour over the sage butter and sage leaves (to taste). Sprinkle over the toasted pecans and the remaining cheese. Scrumptious!
Pecan Nuts - 30g
Fresh Sage - 15g
Mixed Exotic Mushrooms - 375g
Potato Gnocchi - 375g
Onions - 2
Garlic Cloves - 3
Fresh Cream - 150ml
Grated Italian-style Hard Cheese - 60ml
Lemon Juice - 45ml
PERFECT PECANS
Place the pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY SAGE BUTTER
Return the pan to medium-high heat with a drizzle of oil and a generous knob of butter. Once foaming, fry the sage leaves until crispy, about 1 minute per side (Use tongs if you have them!) Remove from the heat. Pour the sage butter and sage leaves into a small bowl. Cover and set aside.
CARAMELISE THE MUSHIES
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mushrooms until golden, 5-6 minutes (shifting as they colour). You may need to do this step in batches. Remove from the pan, season, and set aside.
POTATO GNOCCHI
Boil the kettle. Place a pot over high heat, fill with boiling water, and add a pinch of salt. Once bubbling, cook the gnocchi until they begin to float and are heated through, 1-2 minutes. Drain, reserving ½ cup of the gnocchi water.
GOLDEN NUGGETS
Return the pan to medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the cooked gnocchi in a single layer until golden, 2-4 minutes (shifting as they colour). Remove from the pan and set aside.
CREAMY SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the Onion until soft, 5-6 minutes (shifting occasionally). Add the garlic and fry until fragrant, 1-2 minutes (shifting constantly). Lower the heat slightly and stir in the cream, ½ the cheese, 90ml [120ml]|#7DA0D7 of milk (optional) or water, the lemon juice (to taste), and seasoning. Simmer until slightly thickened, 3-4 minutes (stirring occasionally). Mix in the fried gnocchi and the mushrooms. Cook until reheated, 2-3 minutes. If the sauce is too thick, loosen with the reserved gnocchi water.
YOU’RE IN FOR A TREAT!
Dish up the mushroom gnocchi. Pour over the sage butter and sage leaves (to taste). Sprinkle over the toasted pecans and the remaining cheese. Scrumptious!
Pecan Nuts - 40g
Fresh Sage - 20g
Mixed Exotic Mushrooms - 500g
Potato Gnocchi - 500g
Onions - 2
Garlic Cloves - 4
Fresh Cream - 200ml
Grated Italian-style Hard Cheese - 80ml
Lemon Juice - 60ml
Frequently Asked Questions
What is the preparation time for Italian Exotic Mushroom Gnocchi?
The preparation time for Italian Exotic Mushroom Gnocchi with a burnt sage butter & toasted pecans is between 25 and 45 minutes.
What is the total time required to make Italian Exotic Mushroom Gnocchi with a burnt sage butter & toasted pecans?
The total time required to make Italian Exotic Mushroom Gnocchi with a burnt sage butter & toasted pecans is between 40 and 60 minutes.
How many servings does Italian Exotic Mushroom Gnocchi provide?
4 servings
What are the main ingredients in Italian Exotic Mushroom Gnocchi?
Fresh Cream, Fresh Sage, Garlic Clove/s, Garlic Cloves, Grated Italian-style Hard Cheese, Lemon Juice, Mixed Exotic Mushrooms, Onion, Onions, Pecan Nuts, Potato Gnocchi
What is the nutritional information of Italian Exotic Mushroom Gnocchi?
Calories: 578, Carbs: 50 grams, Fat: grams, Protein: 15.3 grams, Sugar: 11.1 grams, Salt: 503 grams
How do I prepare Italian Exotic Mushroom Gnocchi?
CRISPY SAGE BUTTER: Return the pan to medium-high heat with a drizzle of oil and a generous knob of butter. Once foaming, fry the sage leaves until crispy, about 1 minute per side (Use tongs if you have them!) Remove from the heat. Pour the sage butter and sage leaves into a small bowl. Cover and set aside. CREAMY SAUCE: Return the pan to medium heat with a drizzle of oil. When hot, fry the onion until soft, 4-5 minutes (shifting occasionally). Add the garlic and fry until fragrant, 1-2 minutes (shifting constantly). Lower the heat slightly and stir in the cream, ½ the cheese, 30ml [60ml]|#7DA0D7 of milk (optional) or water, the lemon juice (to taste), and seasoning. Simmer until slightly thickened, 2-3 minutes (stirring occasionally). Mix in the fried gnocchi and the mushrooms. Cook until reheated, 1-2 minutes. If the sauce is too thick, loosen with the reserved gnocchi water. PERFECT PECANS: Place the pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. CARAMELISE THE MUSHIES: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mushrooms until golden, 5-6 minutes (shifting as they colour). Remove from the pan, season, and set aside. POTATO GNOCCHI: Boil the kettle. Place a pot over high heat, fill with boiling water, and add a pinch of salt. Once bubbling, cook the gnocchi until they begin to float and are heated through, 1-2 minutes. Drain, reserving ½ cup of the gnocchi water. GOLDEN NUGGETS: Return the pan to medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the cooked gnocchi in a single layer until golden, 2-4 minutes (shifting as they colour). Remove from the pan and set aside. YOU’RE IN FOR A TREAT!: Dish up the mushroom gnocchi. Pour over the sage butter and sage leaves (to taste). Sprinkle over the toasted pecans and the remaining cheese. Scrumptious!
What should be prepared from my kitchen to make Italian Exotic Mushroom Gnocchi?
Fresh Cream, Fresh Sage, Garlic Clove/s, Garlic Cloves, Grated Italian-style Hard Cheese, Lemon Juice, Mixed Exotic Mushrooms, Onion, Onions, Pecan Nuts, Potato Gnocchi
How many calories does Italian Exotic Mushroom Gnocchi have?
578 calories
How much fat content does Italian Exotic Mushroom Gnocchi have?
grams
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