Ricotta Gnocchi with Herby Mushrooms and Sage Browned Butter.

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See original recipe at: halfbakedharvest.com

kept byajcole13
recipe byhalfbakedharvest.com

Notes:

"It’s light, pillowy, and tossed with golden caramelized mushrooms in a delicious nutty sage browned butter sauce. Serve this quick-cooking gnocchi topped with plenty of cheesy garlic breadcrumbs. Every bite is layered with delicious, warming flavors."

Servings: 6 / Calories: 449

Categories:
- 1 Hour or Less
- Autumn
- Cheese
- gnocchi
- Italian
- Mediterranean
- oven
- Sauce
- skillet
- Source - Half Baked Harvest
- Spicy - None
- stovetop
- Vegetarian
- Winter

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Ingredients:

Breadcrumbs
2 tablespoons extra virgin olive oil
2 cloves garlic, smashed
1 cup finely torn sourdough bread
1/3 cup grated Asiago cheese
Gnocchi
16 ounces whole milk ricotta cheese
1 egg
3/4-1 cup all-purpose flour
1 cup grated parmesan cheese
kosher salt and black pepper
2 tablespoons extra virgin olive oil
4 cups mixed mushrooms, roughly torn or sliced
1 clove garlic, smashed
6 tablespoons salted butter
2 tablespoons fresh thyme leaves
8 leaves fresh chopped sage