Ingredients:

  • 18 oz package (500 g) Potato Gnocchi (fresh or shelf-stable)
  • 12 oz (340 g) Mixed Mushrooms (Cremini, Shiitake, or Oyster), cleaned and thickly sliced
  • 1 large Shallot, finely diced
  • 2 Garlic Cloves, minced
  • 3 Tbsp (45 mL) Extra Virgin Olive Oil, divided use
  • 2 Tbsp (28 g) Unsalted Butter, divided use for searing
  • Kosher Salt & Black Pepper, to taste
  • 4 Tbsp (56 g) Unsalted Butter, for brown butter sauce
  • 12 large Fresh Sage Leaves
  • 1 tsp (5 mL) Fresh Thyme leaves
  • 1/4 cup (60 mL) Dry White Wine or vegetable stock
  • 1/2 tsp (2.5 mL) Lemon Zest
  • 2 Tbsp (30 mL) Fresh Parsley, chopped, for garnish
  • 1/4 cup (60 mL) Freshly Grated Parmesan Cheese, plus extra for serving

Instructions:

  1. Prepare the Mushrooms: Heat 2 Tbsp of olive oil and 1 Tbsp of butter in a large skillet over medium-high heat. Add the sliced mushrooms (ensure they are dry) and sauté undisturbed for 3–4 minutes until they begin to brown. Continue sautéing until all liquid has evaporated and the mushrooms are deeply browned (about 8–10 minutes total). Season well with salt and pepper, then remove the mushrooms and set them aside. Do not wipe the pan clean.
  2. Sear the Gnocchi: Add the remaining 1 Tbsp of olive oil and 1 Tbsp of butter to the same skillet over medium-high heat. Once shimmering, add the gnocchi in a single layer (work in batches if necessary to avoid overcrowding). Sear undisturbed for 3–4 minutes until a deep golden-brown crust forms on the bottom. Flip and continue searing until most sides are crispy. Remove the seared gnocchi and set them aside with the mushrooms.
  3. Build the Brown Butter Sage Sauce: Reduce the heat to medium-low. Add the remaining 4 Tbsp of unsalted butter to the empty skillet. Allow the butter to melt, then add the sage leaves. Cook gently until the butter foams, subsides, and the milk solids turn a deep amber-brown with a nutty aroma (the brown butter stage). Add the diced shallots and thyme, cooking for 1 minute until softened. Stir in the minced garlic and cook for 30 seconds.
  4. Finish and Combine: Pour in the white wine (or stock) to deglaze the pan, scraping up any browned bits (fond) from the bottom. Cook until the liquid has reduced by half. Return the seared gnocchi and the mushrooms to the skillet. Toss gently to coat them fully in the sauce. Stir in the lemon zest and the freshly grated Parmesan cheese. Garnish with fresh parsley before serving.