Ingredients

  • 1 (16 oz) package gnocchi
  • 2 Tbsp J. Olive Co. Butter olive oil
  • 2 Tbsp J. Olive Co. Wild Mushroom & Sage olive oil
  • 1/4 cup white onion, diced
  • 8 oz cremini mushrooms, sliced
  • 4 oz chanterelle mushrooms
  • 13/4 cups vegetable stock
  • 1 Tbsp fresh sage, chopped, plus extra for garnish
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 3 Tbsp grated Parmesan cheese

Directions

  1. Boil a large pan of salted water. Add the gnocchi and cook according to the package directions. Drain and set aside.
  2. In a large skillet over medium heat, add both olive oils. When oils is heated through, add the onion, and cook for a few minutes.
  3. Add the mushrooms, and cook for about 10 minutes, or until the mushrooms are slightly browned.
  4. Add the vegetable stock, sage, salt, and black pepper. Simmer uncovered for about 8 minutes or until some of the liquid evaporates.
  5. Add the cooked gnocchi to the skillet. Toss to combine and stir until heated through.
  6. Transfer to a serving bowl. Garnish with the Parmesan cheese and more chopped sage.
  7. Serve warm.

Recipe courtesy of The Pinehurst Olive Oil Co.

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