A delightful dish combining soft gnocchi with a creamy sage and mushroom sauce, perfect for a comforting meal.
Heat the olive oil in a frying pan over medium heat.
Ensure the oil is hot but not smoking to avoid burning.
Add the shallots and sauté until softened, about 5 minutes.
Stir occasionally to prevent sticking and ensure even cooking.
Add the mushrooms and cook until golden brown, about 6 minutes.
Avoid overcrowding the pan to allow the mushrooms to brown properly.
Stir in the sage leaves, mascarpone, and black pepper. Mix well to combine.
Adjust the seasoning to your taste at this stage.
Meanwhile, bring a saucepan of water to a boil and cook the gnocchi according to the package instructions.
The gnocchi is ready when it floats to the surface.
Reserve a few tablespoons of the cooking water before draining the gnocchi.
This starchy water helps to bind the sauce to the gnocchi.
Add the reserved cooking water to the sauce and stir to combine.
Add the water gradually to achieve the desired sauce consistency.
Toss the gnocchi with the sauce and transfer to a serving dish.
Ensure the gnocchi is evenly coated with the sauce.
Garnish with parmesan shavings and serve immediately.
Serve hot to enjoy the dish at its best.
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