GNOCCHI WITH MUSHROOM AND SAGE SAUCE

Justin sent me the link to keyingredient.com where I found this recipe.  As usual I tweaked it a bit and then made it last night.  We all thought it was really good.  If you omit the Parmesan cheese as a topping it can be considered a vegan dish.  I did sprinkle about a TB on mine (sorry Lauren, I’m softening a bit on the strict vegan diet) and it did add a nice zing.  I will say though that the sauce is good enough that you would enjoy it without the cheese.   If you have never tried gnocchi, you definitely should.  Not only is the potato flavor great but it is really hearty and filling.  With it and the mushrooms my carnivore men said they didn’t even miss meat.   I used store-bought gnocchi which made it a quick meal, but it tastes yummy enough that no one has to know!

1 lb. box potato gnocchi (sold in pasta section of your grocery store)

1 TB olive oil
½ medium onion, diced
2 stalks celery, diced
2 cloves garlic, diced
8-10 oz. cremini mushrooms, sliced
1 c. vegetable broth (chicken broth for non-vegan)
2 t. arrowroot powder
2 TB fresh sage, minced
Fresh ground black pepper to taste
2 TB shaved Parmesan cheese (eliminate if strictly vegan)
2 TB pecans, toasted and finely chopped

Get your vegetables diced and ready to go.    Get a large pot of salted water boiling for the gnocchi, but don’t put it in yet. 

In a large nonstick skillet, heat oil on medium-high.  Add onion, celery and garlic and sauté, stirring often, until tender, about 5 minutes.  Transfer to a bowl and set aside.  Add mushrooms to the skillet.  Lightly salt them and sauté until tender and beginning to release juices, about 5 minutes. 

Now is a good time to drop your gnocchi into the boiling water.  Give it a good stir.  It should be done in about 4 minutes, or when it floats to the top.  Once it is done, drain off the liquid.

Back to the skillet with the mushrooms in it – Add ¼ c. broth and deglaze the pan by stirring up browned bits from the bottom.   Return the onion mixture to the pan and stir in the remaining ¾ c. broth.  Bring to a simmer.   Meanwhile, in a small bowl, whisk the arrowroot and 2 TB cold water into a smooth paste.  Slowly whisk the paste into the broth mixture.  Return to a simmer, whisking until thickened.  Add the gnocchi, stirring to coat.  Season with sage and pepper; taste it and add salt if desired, but depending on your sodium level of broth you may not need any salt.

To serve, top with cheese and pecans.