eCook Meal
Italian Exotic Mushroom Gnocchi
with a burnt sage butter & toasted pecans
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R181.09
for 4 servings · R45.27 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Grated Italian-style Hard Cheese needs 80 mlPlantLove™ Dairy Free Macadamia Nut Based Grated Hard Cheese 60 g R39.99 · whole pack (size can't be divided)R39.99
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Potato Gnocchi needs 500 gItalian Potato Gnocchi 500 g 500 g at R72.99 · 100% of packR72.99
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Fresh Sage needs 20 gRosemary and Sage Grind 60 g 60 g at R50.99 · 33% of packR17.00
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Pecan Nuts needs 40 gAll Butter Pecan Nut and Chocolate Shortbread Fingers 220 g 220 g at R74.99 · 18% of packR13.63
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Lemon Juice needs 60 mlLemon Juice 500 ml 500 ml at R29.99 · 12% of packR3.60
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Fresh Cream needs 200 mlFresh Full Cream Milk 2 L 2 L at R38.99 · 10% of packR3.90
Not in the Woolies basket — source these elsewhere:
- Mixed Exotic Mushrooms
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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?
Cream, Fresh Sage, Garlic, Grated Italian-style Hard Cheese, Lemon Juice, Mixed Exotic Mushrooms, Onion, Pecan Nut, 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?
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. 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. 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! 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. 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.
What should be prepared from my kitchen to make Italian Exotic Mushroom Gnocchi?
Cream, Fresh Sage, Garlic, Grated Italian-style Hard Cheese, Lemon Juice, Mixed Exotic Mushrooms, Onion, Pecan Nut, Potato Gnocchi
How many calories does Italian Exotic Mushroom Gnocchi have?
578 calories
How much fat content does Italian Exotic Mushroom Gnocchi have?
grams