3 cups of Portobello Mushrooms Sliced
2 tblspns Welly Boots olive oil
2 tblspns butter
1 clove of fresh garlic, sliced finely
1 teaspoon chopped fresh sage
½ cup white wine
1 pack of Mancini Potato Gnocchi
Extra olive oil and parmesan or Pecorino (for serving)
Add the butter to a non-stick pan over medium-high heat and sweat the garlic until tender. Add the sliced mushrooms continue to sauté till tender. De-glaze the pan with the white wine and reduce by 2/3.
Cook gnocchi according to packet directions. Drain. Toss the gnocchi through mushrooms. Toss through extra olive oil serve, season with salt & pepper. Serve with grated pecorino or parmesan and you’re done! :o)
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