Gnocchi is one of our favourite midweek treats. You can make your own but using gnocchi from a packet is a handy, convenient kitchen staple. Using seasonal autumn mushrooms, this light but comforting dish is a quick meal you can throw together. Finished with feta or shaved parmesan, this sage and mushroom combination is a winner.
Keep a block of Westgold Butter in your freezer for those baking or white sauce emergencies.
25g Westgold butter
1 onion, finely diced
1 garlic clove, crushed
300g button mushrooms
1 courgette, sliced
100ml white wine
1 teaspoon fine lemon zest
2 tablespoon lemon juice
punnet cherry tomatoes, halved
salt and pepper
8 fresh sage leaves
½ cup olive oil
Sage Butter to serve:
1 teaspoon chopped sage (additional to the leaves you will use above)
20g (2 tablespoons) Westgold butter
¼ cup roasted walnuts, roughly chopped
shaved parmesan or feta
In a small fry pan, heat the olive oil until hot and fry whole sage leaves a few seconds on each side till crispy. Remove the leaves and drain on paper towels. Keep half of oil in the pan, you will use this later.
To cook the gnocchi, bring a large pot of salted water to the boil and cook until it floats to the top. Strain.
Heat a non-stick frypan and use half the olive oil from frying the sage leaves to sauté the gnocchi until lightly crispy on both sides. It may be best to sauté the gnocchi in 2 batches so as to not over crowd the pan.
In another frypan, melt butter and fry onion until lightly brown. Add crushed garlic, mushrooms, courgette and white wine and cook until the wine has reduced. Stir in lemon juice, zest and cherry tomatoes.
Spoon this mixture into the gnocchi pan and stir until well mixed. Season with salt and pepper.
Melt the 2 tablespoons of Westgold butter until hot and sizzling and add the teaspoon of chopped sage and cook for 1 minute to infuse the flavour.
Spoon gnocchi into a large serving dish and top with walnuts, parmesan or feta, fried sage leaves and drizzle over the sage butter.