Mixed mushroom & crispy sage gnocchi

Prep 20 mins | Cook 20 mins | Serves 4

500g fresh potato gnocchi
2 tbs olive oil
1 small bunch sage, leaves removed
1 small brown onion, finely chopped
350g mixed mushrooms*, slice larger mushrooms
2 garlic cloves, finely chopped
¼ tsp dried chilli flakes
1/2 cup dry white wine
Grated parmesan, leafy green salad and lemon wedges, to serve
* We used a mix of button, Shiitake, Swiss Brown buttons and King Brown mushroom varieties.

Step 1 Cook gnocchi following packet directions. Drain and set aside.

Step 2 Heat 1 tbs oil in a large non-stick frying pan over medium-high heat. Add sage and cook for a few minutes until crisp. Transfer to a plate lined with paper towel. Set aside.

Step 3 Add remaining 1 tbs oil and onion to pan and cook, stirring occasionally, over medium heat for 3-4 minutes until tender. Add mushrooms, garlic and chilli flakes. Cook, tossing often, for 3-4 minutes until mushrooms are hot. Add wine, cover and cook for 2 minutes.

Step 4 Increase heat to medium-high and toss through gnocchi. Season with salt and pepper to taste. Sprinkle with fried sage. Serve with grated parmesan, a leafy green salad and lemon wedges.

Good for you ... Button Mushrooms

Fresh mushrooms differ from vegetables in that they supply mainly B group vitamins rather than contributing vitamin C and carotenoids (which are converted in the body to vitamin A).

They are a source of riboflavin (vitamin B2) and niacin, both of which contribute to the normal release of energy from food. They are also a source of the B vitamins pantothenic acid and biotin which both contribute to normal metabolism of fat.

A source of selenium, a mineral which contributes to the maintenance of hair and nails and the way the body uses iodine in its production of thyroid hormones.