This is a vegetarian pasta recipe. Photo from topwithcinnamon.com
Ingredients
- 500 g potato gnocchi
- 2 tbsp refined olive oil
- a handful sage leaves
- 500 g Swiss brown mushrooms, sliced
- 2 cloves garlic, crushed
- 2 tbsp unsalted butter
- parmesan cheese, shaved
- salt and black pepper
Preparation
- Bring a large pot of water to the boil.
- Warm a frypan on a medium-high heat, add the olive oil. Once hot, add the the sliced mushrooms to the hot oil and cook for 3 minutes. Add the crushed garlic and continue to cook until shrunken and dark brown.
- Add the potato gnocchi to the pot of boiling water and cook for 2-3 minutes. Drain the gnocchi and leave them in a colander.
- Add the cooked gnocchi and the unsalted butter. Fry until the butter has melted and the gnocchi have warmed through. Add the sage and stir through.
- Divide between bowls and then top with parmesan shavings, and some salt & pepper. Serve hot.
Suggestion
Add some grilled zucchini or a tossed green salad.
Serves 4
