Creamy Wild Mushroom & Sage Gnocchi
1 Package Dried Gnocchi
¼ cup Sage Leaves, sliced thin
1 Shallot, diced
2 Cloves Garlic, minced
1 Tbsp Tomato Paste
2 Tbsp Tarragon Balsamic Vinegar
1 cup Mushrooms, sliced
1 Tbsp Butcher’s Blend
½ cup White Wine
½ cup Heavy Cream
¼ cup Parmesan, to finish
Bring a large pot of salted water to a boil. Add gnocchi, cooking until they float, about 3 minutes. Remove gnocchi and set aside.
In a saucepan over medium heat warm the olive oil. Once hot, add the sage and fry, about 2-3 minutes. Remove to a paper towel.
To the pan add shallot and cook until soft, about 3 minutes. Add in garlic and cook until fragrant about 1 minute.
Add in tomato paste, vinegar, mushrooms, Butcher’s Blend, and Mediterranean Rub. Cook until mushrooms have softened about 3 minutes. Add cooked gnocchi and stir to combine.
Add in white wine and cook until reduced by half.
Stir in heavy cream and finish with fried sage and parmesan.