eCook Meal
Exotic Mushroom Gnocchi
with a salad, burnt sage butter & pecans
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R326.02
for 4 servings · R81.51 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Fresh Cream needs 200 mlFresh Full Cream Milk 2 L 2 L at R38.99 · 10% of packR3.90
-
Grated Italian-style Hard Cheese needs 100 mlPlantLove™ Dairy Free Macadamia Nut Based Grated Hard Cheese 60 g R39.99 · whole pack (size can't be divided)R39.99
-
Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
-
Exotic Mushrooms needs 500 gShiitake Mushrooms 350 g 350 g at R65.99 · 1.43× packR94.27
-
Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
-
Salad Dressing needs 80 mlCreamy Chip, Dip and Burger Dressing 500 ml 500 ml at R74.99 · 16% of packR12.00
-
Fresh Sage needs 30 gRosemary and Sage Grind 60 g 60 g at R50.99 · 50% of packR25.50
-
Pecan Nuts needs 40 gAll Butter Pecan Nut and Chocolate Shortbread Fingers 220 g 220 g at R74.99 · 18% of packR13.63
-
Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
-
Potato Gnocchi needs 700 gItalian Potato Gnocchi 500 g 500 g at R72.99 · 1.40× packR102.19
Not in the Woolies basket — source these elsewhere:
- Baby Tomatoes
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Exotic Mushroom Gnocchi?
The preparation time for Exotic Mushroom Gnocchi with a salad, burnt sage butter & pecans is between 25 and 40 minutes.
What is the total time required to make Exotic Mushroom Gnocchi with a salad, burnt sage butter & pecans?
The total time required to make Exotic Mushroom Gnocchi with a salad, burnt sage butter & pecans is between 40 and 55 minutes.
How many servings does Exotic Mushroom Gnocchi provide?
4 servings
What are the main ingredients in Exotic Mushroom Gnocchi?
Baby Tomato, Cream, Exotic Mushrooms, Fresh Sage, Garlic, Grated Italian-style Hard Cheese, Green Leaves, Onion, Pecan Nut, Potato Gnocchi, Salad Dressing
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?
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! 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. 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. 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. 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. 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.
What should be prepared from my kitchen to make Exotic Mushroom Gnocchi?
Baby Tomato, Cream, Exotic Mushrooms, Fresh Sage, Garlic, Grated Italian-style Hard Cheese, Green Leaves, Onion, Pecan Nut, Potato Gnocchi, Salad Dressing
How many calories does Exotic Mushroom Gnocchi have?
875 calories
How much fat content does Exotic Mushroom Gnocchi have?
grams