Gnocchi with Sautéed Mushrooms in a Brown Butter Sage Sauce
serves 4

Ingredients:

8 oz cremini mushrooms, diced
1 large shallot, minced
3 cloves garlic, minced
4 tablespoons butter, divided
2 tablespoons olive oil
20 fresh sage leaves
1/2 cup chicken broth
1/2 cup white wine
1 pound packaged gnocchi
1/2 cup Parmesan cheese, finely grated

Directions: 

1. In a large sauté pan, over medium-high heat, sauté the mushrooms in 1 tablespoon of butter and 2 tablespoons of olive oil. Add the shallots, and continue to cook until mushrooms have slightly browned and the shallot is tender. Add the garlic, and cook until the garlic is fragrant. Remove the cooked mushrooms from the sauté pan, and place in a bowl.

2. Melt 3 tablespoons of butter in the same sauté pan. Add the sage leaves in a single layer and fry on each side until just crispy. Remove the sage leaves from the butter and drain on a paper towel-lined plate.

3. Add the wine and broth to the browned butter to create a sauce. Bring to a low simmer, and let the sauce reduce by half. Return the cooked mushroom mixture to the sauce and then cook the gnocchi.

4. Meanwhile, boil the gnocchi according to the package instructions - when they begin to float, scoop them out quickly - they are cooked! Add the gnocchi to the sauce, and stir until coated.

5. Garnish with Parmesan cheese and crispy sage leaves.