POSTED August 5, 2015

Potato Gnocchi with Mushroom Sauce

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.

SERVES: 4
LEVEL: Easy Weeknight

INGREDIENTS

1 (1-pound) package DeLallo Whole-Wheat (or Potato ) 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
1/2 cup chicken stock
1 1/2 cups heavy cream
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, cream and sage; simmer for 8 minutes until liquid is slightly reduced. Stir in cheese. Season to taste with salt and pepper.
Add hot gnocchi to sauce in skillet. Toss to combine.