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Gnocchi with Mushrooms & Burnt Sage Butter

A speedy gourmet dish which will turn into a weeknight staple
Difficulty Level: Easy
Serves: 2


500g of gnocchi, homemade or store bought
200g of mushrooms, cup or button
1 bunch of sage, leaves picked
70g of unsalted butter
1 teaspoon of lemon zest
Salt and pepper
Parmesan cheese, to serve


  1. Bring a saucepan of water to boil and cook the gnocchi for 3-5mins or until al dente. Drain and set aside
  2. For the mushrooms, melt 20g of butter in a frypan and fry the mushrooms until browned and tender
  3. For the sauce, melt 50g of butter on medium, stir in the sage leaves and season with salt and pepper, to taste. Cook, stirring occasionally, until the butter turns a caramel colour and the leaves are crisp (approx. 3-5mins)
  4. Mix the gnocchi and mushrooms into the burnt sage butter sauce and cook for a further 3-5mins or until gnocchi is lightly charred. Serve topped with parmesan cheese