Creamy Sage and Mushroom Gnocchi
Indulge in this delicious Creamy Sage and Mushroom Gnocchi, a comforting dish perfect for any occasion. The tender gnocchi is enveloped in a rich and creamy mascarpone sauce, elevated with the earthy flavor of sautéed mushrooms and the aromatic essence of fresh sage. Whether you're enjoying a cozy dinner at home or impressing guests at a dinner party, this recipe is sure to be a hit. Pair with a light salad or crusty bread for a complete meal.
4
Servings
N/A
Calories
8
Ingredients
Ingredients
Olive oil
2 tablespoons (For cooking)
Shallots
4 (Finely chopped)
Mushrooms
5 ounces (Thinly sliced)
Fresh sage
1/2 ounce (Leaves removed from stalks and finely chopped)
Mascarpone
4 tablespoons (For creaminess)
Gnocchi
1 lb (Cook according to package instructions)
Parmesan cheese
To taste (Shavings for garnish (optional))
Fresh ground black pepper
To taste (For seasoning)
Instructions
1
In a large skillet, heat the olive oil over medium heat. Add the finely chopped shallots and sauté for about 5 minutes, stirring occasionally until softened and translucent.
2
Add the sliced mushrooms to the skillet and continue to cook for an additional 5 to 6 minutes, stirring occasionally, until the mushrooms are golden brown and any liquid has evaporated.
3
Stir in the chopped sage and mascarpone cheese, mixing until the mascarpone is fully melted and incorporated. Season the mixture with fresh ground black pepper to taste.
4
While the sauce is cooking, bring a large pot of lightly salted water to a boil. Add the gnocchi and cook according to the package instructions until they float to the surface, indicating they are done. Drain the gnocchi, reserving about 3 tablespoons of the cooking liquid.
5
Add the reserved cooking liquid to the creamy sage and mushroom sauce, stirring to combine. Gently add the cooked gnocchi to the skillet and toss until they are well coated in the sauce.
6
Serve immediately, garnished with fresh sage leaves and shavings of Parmesan cheese, if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Sage and Mushroom Gnocchi?
It is a comforting Italian-inspired dish featuring tender gnocchi enveloped in a rich mascarpone sauce with sautéed mushrooms and fresh sage.
How many people does this recipe serve?
This recipe is designed to yield 4 servings.
Is this recipe suitable for vegetarians?
Yes, this dish is vegetarian as it uses mushrooms, cheese, and vegetables without any meat products.
What are the primary ingredients for the sauce?
The sauce is made from olive oil, shallots, mushrooms, fresh sage, and mascarpone cheese.
How long should I sauté the shallots?
The shallots should be sautéed for about 5 minutes until they are softened and translucent.
How do I know when the gnocchi is finished cooking?
The gnocchi are ready once they float to the surface of the boiling water.
Can I use dried sage instead of fresh?
While fresh sage provides the best aromatic essence, you can use dried sage in a smaller quantity if fresh is unavailable.
What type of mushrooms should I use?
The recipe calls for 5 ounces of thinly sliced mushrooms; cremini or button mushrooms work perfectly.
What role does mascarpone play in this recipe?
Mascarpone is used to create a rich, creamy, and velvety sauce that coats the gnocchi.
Do I need to save any pasta water?
Yes, reserve about 3 tablespoons of the gnocchi cooking liquid to help emulsify the sauce.
Can I substitute the mascarpone with something else?
You can substitute mascarpone with cream cheese or heavy cream, though it will slightly alter the flavor and thickness.
How should the shallots be prepared?
The four shallots should be finely chopped before cooking.
What is the best way to slice the mushrooms?
The mushrooms should be thinly sliced so they cook evenly and integrate well into the sauce.
What are some suggested side dishes for this meal?
This dish pairs well with a light side salad or warm, crusty bread.
Is this recipe considered easy to make?
Yes, it is tagged as an easy recipe and involves simple sautéing and boiling techniques.
Can I add a protein like chicken to this gnocchi?
Absolutely, cooked chicken or even crispy pancetta can be added to the final toss if you prefer a non-vegetarian option.
How do I prevent the gnocchi from sticking together?
Cook the gnocchi in a large pot of boiling water and toss them immediately with the sauce once drained.
What kind of oil should I use for sautéing?
The recipe recommends using 2 tablespoons of olive oil.
How can I make this recipe vegan?
To make it vegan, use egg-free gnocchi and replace the mascarpone and Parmesan with plant-based cream and cheese alternatives.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Is store-bought gnocchi acceptable?
Yes, the recipe specifically uses 1 lb of gnocchi, which is the standard size for most store-bought packages.
What are the recommended garnishes?
Garnish the dish with fresh sage leaves and shavings of Parmesan cheese.
Can I use red onion instead of shallots?
Yes, though shallots provide a milder and sweeter flavor, red or yellow onions can be used as a substitute.
How much fresh sage is required?
You will need 1/2 ounce of fresh sage with the leaves removed from the stalks and finely chopped.
Is this dish spicy?
No, it is not spicy; it is flavored with aromatic sage and seasoned with fresh ground black pepper.
Can this dish be frozen?
Freezing is not recommended as the creamy mascarpone sauce may separate or change texture when thawed.
What is the best way to reheat the gnocchi?
Reheat gently in a skillet over low heat, adding a splash of water or milk to restore the creaminess of the sauce.
What type of pan is best for this recipe?
A large skillet is best so you have enough surface area to sauté mushrooms and toss the gnocchi.
Can I add garlic to the recipe?
Yes, adding minced garlic along with the shallots would be a delicious addition to the flavor profile.
How is the dish seasoned?
The recipe is seasoned with fresh ground black pepper and salt used in the gnocchi boiling water.