Plat
Creamy Mushroom and Sage Gnocchi
25 minPour 3Nutri-Score C€€
C
25 min
25 minCreamy Mushroom and Sage Gnocchi
recette de
TheBoldAppetite
@theboldappetite
2 recettes
3 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
potato gnocchi (shelf-stable or fresh)Produits frais500 g
cremini mushrooms (sliced)Fruits et légumes300 g- fresh sage (leaves picked, chopped)Fruits et légumes8 g
garlic (minced)Fruits et légumes3 morceaux
shallot (finely chopped)Fruits et légumes1 morceau
olive oilÉpicerie30 ml
butterProduits laitiers30 g
heavy creamProduits laitiers200 ml
parmesan (finely grated)Produits laitiers50 g
saltÉpices3 g
black pepper (freshly ground)Épices1 g
par portion
Nutrition
518kcal
- Glucides
- 58 g
- Protéines
- 13 g
- Lipides
- 26 g
ce que vous utiliserez
Ustensiles
Poêle
Casserole
Passoire
Râpe
pas à pas
Préparation
- Étape 1
Boil the gnocchi
- Bring a saucepan of salted water to a boil.
- Cook the gnocchi until they float, then drain, reserving a little cooking water.
- Étape 2
Sear the mushrooms
- Heat the olive oil in a frying pan over medium-high heat.
- Add the mushrooms and cook until golden and their moisture has evaporated.
- Season with salt and pepper.
- Étape 3
Build the sauce
- Lower the heat, add the butter, shallot, garlic and sage.
- Cook until fragrant and the shallot is soft.
- Pour in the cream and simmer gently until slightly thickened.
- Étape 4
Combine and serve
- Add the drained gnocchi to the pan and toss to coat, loosening with a splash of cooking water if needed.
- Stir in the parmesan and adjust the seasoning.
- Serve hot with extra sage and parmesan.
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