Project Description

Ezy Duck & Mushroom Gnocchi with Sage Burnt Butter

DPP_0632

Ready to serve

  • Prep : 5 mins
  • Heat : 15 mins
  • Ready to serve : 20 mins
  • Serves : 4

Ezy Duck product used

ED_Deboned_pack_sml

Ingredients

  • Ezy Duck – Half Deboned, sliced or pulled
  •  750g Gnocchi
  •  Mushroom & Sage burnt butter
    •  2 cups Mushrooms (any variety), sliced
    • 1 large brown Onion
    • 2 cloves garlic, finely sliced
    • 100g Butter
    • ½ cup Dry White Wine
    • 8-10 Sage leaves
    • Salt & Pepper
  •  Shaved Parmesan to serve

Method

  1. In a pot of boiling water, cook gnocchi (tip: Gnocchi is done when it rises to the top).
  2. While pasta cooks, in a lightly oiled pan, add butter, onions and garlic and sauté until soft, then add mushrooms and lightly brown.
  3. Add White wine and simmer for 2 minutes.
  4. Add Ezi Duck and sage leaves and cook over medium heat for 10 minutes, stirring occasionally.
  5. Add the cooked pasta and toss through until coated.
  6. Serve with shaved parmesan.