Time: 20 mins Serves: 40


  • 4 tbsp. olive oil

  • 1 cup of button mushrooms, quartered

  • 2 cloves garlic, finely sliced

  • 1 packet (500g) of frozen/refrigerated gnocchi

  • 100g butter

  • 8 sprigs sage

  • 20g Parmesan, grated

  • 4 x 150g minute steak

  • Juice of ½ lemon

  • Rocket for garnish

  • Salt and pepper


  • 1.

    In a large pan, add 2 tablespoons of olive oil. Add mushrooms and garlic and sauté for 4 minutes until cooked through. Remove from the pan and set aside. Wipe the pan clean.

  • 2.

    In the same pan add the remaining oil and add the gnocchi. Cook for 2 minutes before moving around the pan, then cook for a further 6 minutes until golden. Set aside with the mushrooms.

  • 3.

    Now add the butter to the pan and over a medium heat, allow to foam. At this point add the sage and cook the butter until it is brown. Return the gnocchi and mushrooms to the pan along with lemon juice. Turn the heat off and sprinkle with Parmesan.

  • 4.

    To cook the steaks, heat a griddle pan. Lightly oil and season steaks with salt and pepper. Grill steaks for 30 seconds on each side.

  • 5.

    Distribute gnocchi onto 4 plates and top with sliced steak. Garnish with a small bundle of rocket.

Nutritional information

Nutritional analysis per serving (24 servings)

  • Energy 315kj
  • Fat Total 18g
  • Saturated Fat 7g
  • Protein 18g
  • Carbohydrate 17g
  • Sugar 0g
  • Sodium 258mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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