Ingredients:

• Gnocchi (potato dumplings, store-bought or homemade) – 300 g

• Oyster mushrooms – 200 g, sliced

• Butter – 2 tbsp (or vegan butter)

• Fresh sage leaves (Salvia ke patte) – 6–8

• Parmesan cheese – 2 tbsp (optional)

• Salt, pepper – to taste

Method:

• Boil gnocchi in salted water until they float (2–3 mins). Drain.

• Heat butter in a pan, and add sage leaves to flavour it. Remove the crispy sage leaves and set them aside.

• Add mushrooms, sauté till golden.

• Toss in gnocchi, coat well in butter sauce.

• Season with salt and pepper. Garnish with crispy sage and Parmesan. Serve hot.

Back to Mains...