Sage Butter Gnocchi Risotto

• Gnocchi(500 g)
• Mushroom(250 g)
• Baby Spinach(120 g)
• Garlic(3 cloves)
• Sage(12)
• Butter(4 tbsp)
• Olive oil(1 tbsp)
• Vegetable Broth(400 ml)
• Cream(120 ml)
• Parmesan(60 g)
• Salt(¾ tsp)
• Black pepper(½ tsp)

Method

1. 1

   Slice the {Mushroom}, finely chop the {Garlic}, and pick the {Sage} leaves. Grate the {Parmesan}.

   ~8 min

2. 2

   Heat the {Olive oil} and half the {Butter} in a large skillet over medium heat. Add the {Mushroom}, {Salt}, and {Black pepper}, and cook until the mushrooms soften and turn golden at the edges. Stir in the {Garlic} for the last minute.

   ~6 min

3. 3

   Add the {Gnocchi} and pour in the {Vegetable Stock} and {Cream}. Bring to a gentle bubble, then simmer, stirring often, until the gnocchi are tender and the liquid has reduced to a thick, glossy risotto-like sauce.

   ~8 min

4. 4

   Fold in the {Baby Spinach} and most of the {Parmesan}. Stir for 1 to 2 minutes until the spinach wilts and the sauce turns rich and creamy.

   ~2 min

5. 5

   In a small pan, melt the remaining {Butter} and fry the {Sage} for about 1 minute until crisp and the butter smells nutty and turns warm amber.

   ~1 min

6. 6

   Spoon the gnocchi risotto into bowls, drizzle over the sage butter, and finish with the remaining {Parmesan}.

   ~1 min