Whole Wheat Gnocchi with Mushroom Sauce

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What do you get when you introduce our toasty Whole Wheat Gnocchi to a homemade wild mushroom sauce? An earthy, easy-to-love pasta dish with a permanent place in your recipe box. Put the red sauce aside and mix it up a little.

Ingredients:

• 1 (1-pound) package DeLallo Whole Wheat Gnocchi
• 2 tablespoons butter
• 2 tablespoons DeLallo Extra Virgin Olive Oil
• 12 ounces fresh mushrooms, stemmed and sliced (porcini, portobello or shiitake)
• 1/2 cup diced shallots
• 1 3/4 cups chicken stock
• 1 tablespoon fresh sage, chopped
• Salt and pepper
• 1/3 cup DeLallo Grated Parmesan Cheese

Directions:

Bring a large pot of salted water to a boil. Cook gnocchi according to package directions and drain.

Heat butter and olive oil in a large skillet over medium heat until butter begins to brown, about 2 minutes. Add mushrooms and shallots. Sauté until golden brown, about 10 minutes. Next, add stock and sage; simmer for 8 minutes until liquid is slightly reduced. Season to taste with salt and pepper.

Add hot gnocchi to sauce in skillet. Toss to combine.

Serve with Parmesan sprinkled on top.

Serves 4 Printer-friendly version