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 scattering of nutty pecans. A dinner to remember!
Vegetarian Exotic Mushroom Gnocchi
Vegetarian 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
- 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)
- Salt & Pepper
- Water
- Butter
- Milk (optional)
PERFECT PECANS
Place the chopped 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 & 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 sliced 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 diced Onion until soft, 3-4 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Lower the heat slightly and stir in the cream, ½ the grated cheese, 30ml 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 & 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 - 1
Fresh Cream - 50ml
Grated Italian-style Hard Cheese - 30ml
Lemon Juice - 15ml
PERFECT PECANS
Place the chopped 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 & 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 sliced 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 1 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 diced Onion until soft, 4-5 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Lower the heat slightly and stir in the cream, ½ the grated cheese, 60ml 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 & 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 Cloves - 2
Fresh Cream - 100ml
Grated Italian-style Hard Cheese - 60ml
Lemon Juice - 30ml
PERFECT PECANS
Place the chopped 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 & 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 sliced 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 1 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 diced Onion until soft, 5-6 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Lower the heat slightly and stir in the cream, ½ the grated cheese, 90ml 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 & 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 - 90ml
Lemon Juice - 45ml
PERFECT PECANS
Place the chopped 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 & 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 sliced 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 1 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 diced Onion until soft, 5-6 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Lower the heat slightly and stir in the cream, ½ the grated cheese, 120ml 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 & 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 - 125ml
Lemon Juice - 60ml
Frequently Asked Questions
What is the preparation time for Vegetarian Exotic Mushroom Gnocchi?
The preparation time for Vegetarian Exotic Mushroom Gnocchi with a burnt sage butter & toasted pecans is between 25 and 45 minutes.
What is the total time required to make Vegetarian Exotic Mushroom Gnocchi with a burnt sage butter & toasted pecans?
The total time required to make Vegetarian Exotic Mushroom Gnocchi with a burnt sage butter & toasted pecans is between 40 and 60 minutes.
How many servings does Vegetarian Exotic Mushroom Gnocchi provide?
4 servings
What are the main ingredients in Vegetarian Exotic Mushroom Gnocchi?
Fresh Cream, Fresh Sage, Garlic Clove, Garlic Cloves, Grated Italian-style Hard Cheese, Lemon Juice, Mixed Exotic Mushrooms, Onion, Onions, Pecan Nuts, Potato Gnocchi
What is the nutritional information of Vegetarian Exotic Mushroom Gnocchi?
Calories: 674, Carbs: 54 grams, Fat: grams, Protein: 19.7 grams, Sugar: 9.3 grams, Salt: 706 grams
How do I prepare Vegetarian Exotic Mushroom Gnocchi?
PERFECT PECANS: Place the chopped 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 sliced 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 1 cup of the gnocchi water. CREAMY SAUCE: Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion until soft, 4-5 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Lower the heat slightly and stir in the cream, ½ the grated cheese, 60ml 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. 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 & 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 & sage leaves into a small bowl. Cover and set aside.
What should be prepared from my kitchen to make Vegetarian Exotic Mushroom Gnocchi?
Fresh Cream, Fresh Sage, Garlic Clove, Garlic Cloves, Grated Italian-style Hard Cheese, Lemon Juice, Mixed Exotic Mushrooms, Onion, Onions, Pecan Nuts, Potato Gnocchi
How many calories does Vegetarian Exotic Mushroom Gnocchi have?
674 calories
How much fat content does Vegetarian Exotic Mushroom Gnocchi have?
grams
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