Olivelle's Creamy wild Mushroom & Sage Gnocchi


  • 1 Package Dried Gnocchi

  • 2 Tbsp Wild Mushroom & Sage Infused Olive Oil (Available in Store Only)

  • ¼ cup Sage Leaves, sliced thin

  • 1 Shallot, diced

  • 2 Cloves Garlic, minced

  • 1 Tbsp Tomato Paste

  • 2 Tbsp Tarragon Balsamic Vinegar

  • 1 cup Mushrooms, sliced

  • 1 Tbsp Olivelle Butcher’s Blend Spice

  • 2 tsp Mediterranean Rosemary Rub & Seasoning

  • ½ cup White Wine

  • ½ cup Heavy Cream

  • ¼ cup Parmesan, to finish


Bring a large pot of salted water to a boil. Add gnocchi, cooking until they float, about 3 minutes. Remove gnocchi and set aside.

In a saucepan over medium heat warm the olive oil. Once hot, add the sage and fry, about 2-3 minutes. Remove to a paper towel. To the pan add shallot and cook until soft, about 3 minutes.

Add in garlic and cook until fragrant about 1 minute.

Add in tomato paste, vinegar, mushrooms, Butcher’s Blend, and Meditteranean Rub. Cook until mushrooms have softened about 3 minutes.

Add cooked gnocchi and stir to combine. Add in white wine and cook until reduced by half. Stir in heavy cream and finish with fried sage and parmesan.

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