Mushroom & Crispy Sage Gnocchi

This dish just screams weeknight cool weather comfort. Buttery browned mushrooms, crispy sage, and little gnocchi pillows from heaven. And it’s on the table in mere minutes. Yes please and thank you!

Mushroom & Crispy Sage Gnocchi

Makes 4 servings

6 tablespoons butter

Handful of fresh sage leaves

500 grams mixed mushrooms (as many kinds as possible)

3 garlic cloves, minced

¼ cup dry white wine

1 tablespoon lemon zest

1 pound (500 grams) potato gnocchi (homemade is best)

Parmesan cheese, for serving

Sea salt & freshly cracked black pepper

1. Heat a large skillet over medium-heat and melt ½ of the butter. Add the sage leaves and fry until crispy, about 1 – 2 minutes. Remove the sage with a slotted spoon and set aside.
2. Add the mushrooms to the pan and season with a pinch of sea salt and pepper. Sauté until the mushrooms are browned and looking freaking fantastic, 6 – 8 minutes (depending on your pan size, you may have to do this is stages – don’t crowd the mushrooms!). Add the garlic and cook for 30 seconds, then pour in the wine and stir in the lemon zest. Reduce the heat to medium-low and cook until the wine is reduce by about ½, 5 – 6 minutes.   
3. Meanwhile, bring a large stockpot of salted water to a rapid boil. Gently drop the gnocchi in to the water and cook until it floats and is cooked through, 2 – 3 minutes. Remove the gnocchi with a slotted spoon and add it directly to the mushrooms, along with the remaining 3 tablespoons of butter. Season with a pinch of salt and pepper, then gently toss together until the butter has melted and every piece of gnocchi has been kissed with deliciousness. 
4. Serve with a generous bit of parmesan cheese, and an extra hit of freshly cracked black pepper. Delicious.