sage and butter gnocchi

This is what you cook when you want some comfort food, fast. I'm not saying it's good for you, 150g of butter makes this pretty rich, but fresh herbs from the garden make you feel a little better about it.

Besides, we need to get our winter coats on, don't we?

(Yes, I know it's not winter here in Singapore, shh)

Ingredients 

• 1 x 500g pkt potato gnocchi
• 150g butter
• 250g Swiss brown mushrooms, thinly sliced
• 2 garlic cloves, halved
• 1/3 cup fresh sage leaves
• 1 bunch of bok choy
• Fresh parmesan, to serve  

Method 

1/ Bring a pot of salted water to the boil and cook the gnocchi (following packet directions) or until tender. Drain

2/ Heat one-third of the butter in a frying pan over medium heat until foaming. Add the mushroom and garlic, and cook, stirring, for 5 minutes or until soft. Transfer to a bowl

3/ Heat the remaining butter in pan over medium heat until foaming. Add the gnocchi and sage and cook, stirring, for 5 minutes or until the gnocchi and butter are golden and the sage is crisp

4/ Add bok choy and stir through for 2 minutes until cooked 

5/ Add mushroom mixture to the pan and stir through. Top with grated parmesan