What are the main ingredients in Vegetarian Exotic Mushroom Gnocchi?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter, Milk (optional)

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter, Milk (optional)

Vegetarian Exotic Mushroom Gnocchi

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

with a burnt sage butter & toasted pecans

Hands on Time: 25 - 45 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

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)

Photo of Vegetarian Exotic Mushroom Gnocchi

Serves 1

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

Download the Recipe

Serves 2

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

Download the Recipe

Serves 3

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

Download the Recipe

Serves 4

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!