Ingredients
The following ingredients have 4 Servings
- 1 1/2 tablespoon Butter
- 1 cup of Sliced Baby Bella Mushrooms
- 1 Shallot, chopped
- 2 cloves of Garlic, minced
- 2 tablespoons Dry Sherry
- 1/4 teaspoon Salt
- 1/8 teaspoon Freshly Ground Black Pepper
- 16 ounces Gnocchi
- 1 tablespoon Flour
- 1 cup of Milk
- 1/3 cup Gorgonzola
- 2 tablespoon grated Parmesan
- 10 Sage Leaves
Instruction
- First, melt 1/2 tablespoon butter in a skillet over medium heat. Once the butter has melted, add the mushrooms and stir to evenly coat them in the butter. Sauté for 3 minutes, then add the shallots, garlic, sherry, and salt and pepper. Continue sautéing the mushrooms until they have lightly browned, this will take about 8 minutes. Then set the mushrooms and shallots aside.
- As soon as the mushrooms are ready, put salted water on to boil for the gnocchi.
- While you wait for the water to boil, get to work on the sauce. Using the same skillet you used to sauté the mushrooms, and melt 1/2 tablespoon butter over medium heat. Then whisk in the flour, and let it cook for 1 minute. Then whisk in the milk. Continue to whisk until the milk beings to bubble, and let it bubble and thicken for 1 minute. Then add the gorgonzola and 1 tablespoon of the Parmesan. Stir until it has melted. Then add the mushrooms and shallots, stir and reduce the heat to low.
- By now the water should be boiling. Add the gnocchi, and cook until it floats. Then drain and stir into the sauce.
- Pour the gnocchi into an oven safe dish (or keep it in your skillet if it is oven safe). Sprinkle the remaining Parmesan over the top, and then place the gnocchi in the oven, under the broiler, until the cheese has browned. This will take 3-4 minutes, keep a close eye on it.
- While the gnocchi in the oven, fry the sage. Melt the remaining butter in a small skillet, and once the butter has melted add the sage. Cook each side for 1 minute, until the sage hardens.
- Remove the gnocchi from the oven, and serve topped with the fried sage.
