Fried Sage Brown Butter Gnocchi
Ingredients
- Gnocchi (store-bought)
- 2 tbsp olive oil
- 1 clove garlic minced
- 1/2 onion diced
- 10 sage leaves
- 2 cups shiitake and cremini mushrooms sliced
- 6 asparagus diced
- 1/2 cup frozen peas
- 2 cups baby spinach
- 2 tbsp Miyoko's Creamery Vegan Parm
- Sea salt and cracked pepper
- Vegan butter
Preparation
Boil water and cook gnocchi according to package.
Heat oil in large pan and fry sage leaves turning over halfway, then place on paper towel.
Fry onion and garlic in same pan, add mushrooms and season with salt and pepper.
Add in asparagus and peas and toss to combine, cooking for a few minutes.
Add in spinach, a splash of pasta water to emulsify, season and set aside in separate bowl.
In same pan, heat butter over medium high heat until butter starts to brown, add in veggies and gnocchi and toss to combine.
Finish with fried sage leaves and parm.
