PREP TIME
5 to 10 minutes

|

COOK TIME
15 minutes

|

YIELD
2 servings

Ingredients

• 2 servings gnocchi (See Note 1)

• 2 tbsp butter

• 1/2 cup chopped walnuts

• 1/3 cup fresh sage

• 2 cloves garlic, minced

• 1 shallot, diced (about 1/3 cup)

• 8 oz. fresh mushrooms, sliced

• Juice from 1/2 lemon

• Salt and pepper to taste

• Shredded parmesan for serving

Directions

1. Bring a large pot of water to boil and cook the gnocchi in accordance with the package directions (alternatively, make your own instant mashed potato gnocchi!).

2. Meanwhile, heat the 2 tablespoons of butter in a large skilled over medium-high heat.

3. When the butter has melted, stir in the sage leaves and chopped walnuts. Cook, stirring occasionally for about 2 to 3 minutes. The butter should start to turn a brownish color. Pour the contents of the pan into a bowl and set aside.

4. Return the pan to the heat and cook the diced shallot for 2 to 3 minutes, until it becomes translucent. Add the garlic and cook for another 30 seconds to 1 minute. Then add the sliced mushrooms.

5. Cook the mushrooms in the pan for another 3 minutes or so, until they start to brown and the liquid just starts to release. Add the lemon juice to deglaze the pan, scraping up any brown bits from the pan.

6. Return the gnocchi, butter, sage, and walnuts to the pan and cook another 2 minutes or until the gnocchi is heated through. Season to taste with salt and pepper.

7. Divide the contents of the pan into serving bowls and top with shredded parmesan.

Notes

1. Most stores sell shelf-stable gnocchi in the pasta section. This stuff is great for last minute, fancy feeling meals that are incredibly easy. Of course you can also make your own gnocchi too, It’ll just take a while before meal time. If you need gnocchi recipe inspiration or tips on how to shape your own gnocchi, check out my recipe for instant mashed potato gnocchi. Shaping tips are in the notes section.