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!
Delheim’s Creamy Mushroom Gnocchi
Delheim’s Creamy Mushroom Gnocchi
with crispy sage butter, fresh cream & a side salad
Hands on Time: 25 - 40 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Baby Tomatoes
- Fresh Cream
- Fresh Sage
- Garlic Clove
- Garlic Cloves
- Grated Italian-style Hard Cheese
- Green Leaves
- Onion
- Onions
- Portobellini Mushrooms
- Potato Gnocchi
- Salad Dressing
- Sunflower Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
- Milk
GET GOING
Place the seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. In a salad bowl, whisk together the dressing and 10ml of olive oil until well combined. 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 set aside to 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. Wipe the mushrooms clean and roughly slice. When the pan is hot, fry for 3-5 minutes until golden, 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. 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 until fragrant. Lower the heat and stir in the cream, the cheese, 30ml of milk, 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 and sprinkle it all with the sunflower seeds. Scrumptious!
Sunflower Seeds - 10g
Salad Dressing - 20ml
Baby Tomatoes - 80g
Fresh Sage - 8g
Portobellini Mushrooms - 125g
Potato Gnocchi - 175g
Onion - 1
Garlic Clove - 1
Fresh Cream - 50ml
Grated Italian-style Hard Cheese - 25ml
Green Leaves - 20g
GET GOING
Place the seeds in a large pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. In a salad bowl, whisk together the dressing and 20ml of olive oil until well combined. 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 set aside to drain on paper towel. Pour the sage butter into a bowl and set aside for serving.
CARAMELISE THE MUSHIES
Return the pan to the heat with another drizzle of oil if necessary. Wipe the mushrooms clean and roughly slice. When the pan is hot, fry for 3-5 minutes until golden, shifting as they colour. You may need to do this step in batches. 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. 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, the cheese, 60ml of milk, and seasoning. Simmer for 2-3 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 and sprinkle it all with the sunflower seeds. Scrumptious!
Sunflower Seeds - 20g
Salad Dressing - 40ml
Baby Tomatoes - 160g
Fresh Sage - 15g
Portobellini Mushrooms - 250g
Potato Gnocchi - 350g
Onion - 1
Garlic Cloves - 2
Fresh Cream - 100ml
Grated Italian-style Hard Cheese - 50ml
Green Leaves - 40g
GET GOING
Place the seeds in a large pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. In a salad bowl, whisk together the dressing and 20ml of olive oil until well combined. 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 set aside to drain on paper towel. Pour the sage butter into a bowl and set aside for serving.
CARAMELISE THE MUSHIES
Return the pan to the heat with another drizzle of oil if necessary. Wipe the mushrooms clean and roughly slice. When the pan is hot, fry for 3-5 minutes until golden, shifting as they colour. You may need to do this step in batches. 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. 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, the cheese, 60ml of milk, and seasoning. Simmer for 2-3 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 and sprinkle it all with the sunflower seeds. Scrumptious!
Sunflower Seeds - 20g
Salad Dressing - 40ml
Baby Tomatoes - 160g
Fresh Sage - 15g
Portobellini Mushrooms - 250g
Potato Gnocchi - 350g
Onion - 1
Garlic Cloves - 2
Fresh Cream - 100ml
Grated Italian-style Hard Cheese - 50ml
Green Leaves - 40g
GET GOING
Place the seeds in a large pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. In a large salad bowl, whisk together the dressing and 40ml of olive oil until well combined. 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 set aside to drain on paper towel. Pour the sage butter into a bowl and set aside for serving.
CARAMELISE THE MUSHIES
Return the pan to the heat with another drizzle of oil if necessary. Wipe the mushrooms clean and roughly slice. When the pan is hot, fry for 5-6 minutes until golden, shifting as they colour. You may need to do this step in batches. Remove from the pan, season, and set aside.
THINGS ARE HEATING UP!
Boil the kettle. Place a large 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. 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, the cheese, 120ml of milk, 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 and sprinkle it all with the sunflower seeds. Scrumptious!
Sunflower Seeds - 40g
Salad Dressing - 80ml
Baby Tomatoes - 320g
Fresh Sage - 30g
Portobellini Mushrooms - 500g
Potato Gnocchi - 700g
Onions - 2
Garlic Cloves - 4
Fresh Cream - 200ml
Grated Italian-style Hard Cheese - 100ml
Green Leaves - 80g
Woolies Products in this dish
