Crispy Gnocchi with Mushrooms & Sage - Package


Preparation 10 mins | Cooking time 25-30 mins | Serves 4


500g potato gnocchi

1 small brown onion

2 garlic cloves

250g button mushrooms

250g Swiss brown mushrooms

1 x 500ml Moredough Kitchen chicken stock

300ml Dairy Farmers thickened cream

1 small bunch sage

100g baby spinach leaves

(Pantry staples can be selected from the ADD ONS menu as needed)


500g fresh potato gnocchi

4 tbs grapeseed oil

1 small brown onion, finely chopped

2 garlic cloves, crushed

250g button mushrooms, thickly sliced

250g Swiss brown mushrooms, thickly sliced

1 cup chicken stock

300ml thickened cream

1 small bunch sage, leaves removed

100g baby spinach leaves



STEP 1: Cook the gnocchi in a large saucepan of gently simmering water following packet directions. Drain. Rinse under cold water. Drain well.

STEP 2: Heat 2 tablespoons oil in a large, deep frying pan over medium heat. Add onion and garlic and cook, stirring often, for 5 minutes or until soft. Add mushrooms and cook, stirring occasionally, for 4 minutes or until softened. Add stock and bring to boil.  Boil gently for 5 minutes. Stir in cream, reduce heat to medium and simmer gently 5 minutes or until sauce is reduced slightly. Season to taste.

STEP 3: Heat remaining oil in a large frying pan over medium-high. Add sage and cook for 2-3 minutes then remove to a plate. Increase heat to high, in two batches, add gnocchi to pan and cook 2 minutes or until golden on both sides. 

STEP 4: Return all gnocchi to pan.  Add spinach and mushroom sauce, stir to coat gnocchi.  Serve gnocchi topped with sage leaves.

Healthy tip: You can increase the stock to 375ml and reduce the cream to 175ml.

Bon Appetite...Enjoy :)


 Recipe & Image:  Australian Mushroom Growers.