Mushroom & Sage Gnocchi

Gnocchi, the little potato dumplings, make a great backdrop for delicious flavors.  Our Wild Mushroom & Sage Olive Oil was my inspiration for this recipe -- very tasty.

12 oz. package potato gnocchi

1 teaspoon salt

2 - 3 tablespoons Wild Mushroom & Sage Olive Oil

1 tablespoon Butter Olive Oil or butter

10 - 12 fresh sage leaves  sliced in half from end to end

6 oz. sliced mushrooms

Freshly ground black pepper

Bring a pot of water to boil; add the salt.  Add the gnocchi.  Cook the gnocchi until it floats to the surface of the pot, plus 30 seconds.  Drain and set aside.

Meanwhile, heat the oils (and butter if using) in a skillet over medium high heat and add the sage.  Stir fry until it crisps up a bit, about 1 minute or so.  Scoop out the sage and place in a small dish.

Add the mushrooms to the oil in the skillet and saute until they're glossy and have given up most of their moisture, about 4-5 minutes.  Add the gnocchi and cook an additional 2 minutes.  If the mixture is dry, at a little more olive oil and/or a tablespoon of water.  

Place the gnocchi in a serving bowl and top with the fried sage leaves.  Add the black pepper.  Serve.

* Fried sage leaves are mild and make a delicious topping for many dishes.  I've grown sage in a pot from Virginia to Florida, so get a plant and you'll always have sage on hand.