Gnocchi with Sage and Sautéed Mushrooms is a rich and flavorful meatless meal that gets its heartiness from the gorgeous mushrooms added to the mix. Just a bit of fresh sage adds nice flavor to this dish that’s quick to cook, too.
Mushrooms are a favorite of mine, and whenever I go to Seattle at just the right time, I hit up the farmers markets in search of chanterelle mushrooms to bring back with me to Phoenix. These trumpet-like beauties are pretty expensive in my area, so I scoop up some of what Seattle offers, and head home a happy gal.
To prepare them to use later, I sauté them in butter and olive oil, and when they’re at room temperature, pack them away in the freezer to use another time. When I decided to make Gnocchi with Sage and Sautéed Mushrooms, I instantly thought of those special little packets in my freezer. The chanterelles would be perfect in this dish. I mixed them with cremini mushrooms because I tend to hoard my chanterelles, but mixing them works well!
Is there a Kroger Family of Brands grocery store near you? Fry’s Food Stores are located in the Phoenix area where I live. In fact, there’s a Fry’s just around the corner from my house – could it get any better for a food blogger?
You may have noticed a fun event going on at your local store: Taste of Italy. Fry’s stores in my area have been featuring all sorts of Italian foods and promotions as part of this campaign. Getting hearty and delicious Italian dishes on your table couldn’t be easier when you have great ingredients to choose from.
I was invited to participate in the #TasteofItaly challenge that included all sorts of fun activities. One was to create a delicious Italian dish from the list of recipes on the Fry’s Italian World Flavor website. Gnocchi with Sage and Sautéed Mushrooms was my first choice to make, and I barely changed their recipe. It’s a very simple, yet flavorful dish, and it’s on the table in less than 30 minutes.
Use your favorite mushrooms to make Gnocchi with Sautéed Mushrooms, and whatever you do, don’t forget the sage – it adds great flavor to this hearty, meatless meal.
For more Italian-inspired dishes try one of my other recipes:
Pasta with Asparagus and Pancetta
Roasted Red Pepper Fettuccine Alfredo
Pasta e Fagioli (Pasta and Beans)
I was compensated by Fry’s Food Stores for this recipe post. All opinions are 100% my own. Thank you for supporting the brands I love.
This is a hearty and flavorful meatless dish that you can get on the table quickly! What a great meal served with a fresh salad.
- 1 (16-ounce) package gnocchi
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1/4 cup white onion, diced
- 8 ounces cremini mushrooms, sliced
- 4 ounces chanterelle mushrooms
- 1-3/4 cups vegetable stock
- 1 tablespoons fresh sage, chopped, plus extra for garnish
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3 tablespoons grated Parmesan cheese
- Boil a large pan of salted water. Add the gnocchi and cook according to the package directions. Drain and set aside.
- In a large skillet over medium heat, add the butter and olive oil. When the butter melts, add the onion cook for a few minutes.
- Add the mushrooms, and cook for about 10 minutes, or until the mushrooms are slightly browned.
- Add the vegetable stock, sage, salt, and black pepper. Simmer uncovered for about 8 minutes or until some of the liquid evaporates.
- Add the cooked gnocchi to the skillet. Toss to combine and stir until heated through.
- Transfer to a serving bowl. Garnish with the Parmesan cheese and more chopped sage.
- Serve warm.
You can use your favorite mushrooms for this dish. I used a combination of chanterelle and cremini mushrooms.