I hold firm in my belief that the combination of sage and butternut squash in a recipe is a sure winner. Mushrooms and sage might come a close second when you’re frying it up with some gnocchi and a fat slab of butter.
A few weeks ago I
gained the courage was inspired to try Barbara Lynch’s recipe for homemade gnocchi. It was a messy affair but well worth the effort since I’m tired of the dense store-bought variety. I used some of the leftover frozen gnocchi for my 2nd attempt at this inviting dish from Taste.com.au: pan-fried gnocchi with mushrooms and sage butter.
Instead of butter I used olive oil as a substitute. Even with 3 tablespoons of olive oil I found it a bit on the greasy side so keep an eye out and use to your liking. Just be sure to keep your pan greased enough so that the gnocchi doesn’t stick to it.