1. In a fry pan add 40 grams of the butter and some olive oil and melt. Add the sliced mushroom and cook until almost soft. Add 6 shallots, garlic, nutmeg and sage leaves and fry gently until soft and golden. Season with salt and pepper to taste.
  2. Turn up the heat and add the port. Reduce the liquid by ⅓. Turn down the heat and add the cream. Mix well.
  3. In a separate pan, caramelise remaining shallots. Melt the remaining 40 grams of butter and add 6 shallots. Add the raw sugar. Place a lid on top of the pan and cook on low heat until soft. When soft, remove the lid and continue to cook until golden, sweet & sticky.
  4. Fry until crispy, ½ cup of fresh extra picked sage leaves in some olive oil. Remove from heat and drain on kitchen paper.
  5. Cook pasta as per pack directions.
  6. Mix the mushroom sauce through the gnocchi.
  7. Place servings of gnocchi on individual plates. Top with caramelised shallots and crispy sage. Dress with some finely ground black pepper to taste.

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