Sometimes during the week , my husband heads to our other offices, so I am left to fend for myself. As I came into the back door I noticed I still had fresh sage. I had the makings for the perfect recipe for me without my husband ( he is a meat eater!!). This was great for me and will be fantastic for tomorrow's lunch!
Whole Wheat Gnocchi with Mushroom and Sage Sauce
1 16 oz package whole wheat gnocchi
2 tablespoons butter( I did use more)
2 tablespoons Olive Oil
12 ounces fresh mushrooms, stemmed and sliced
1/2 cup diced shallots
1 3/4 cup chicken broth
2 tablespoons chopped fresh sage
1/2 cup grated Parmesan cheese
Cook gnocchi according to package directions and drain. Cook butter and olive oil in a heavy skillet over medium heat until the butter begins to brown, about 2 minutes. Add mushrooms and shallots and saute until golden brown, about 10 minutes. Add stock and sage, simmer until
liquid is slightly reduced, about 8 minutes. Season to taste with salt and pepper. Add hot gnocchi to sauce in skillet and toss to coat. Serve with cheese sprinkled over the top.
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