Potato Gnocchi with Sautéed Mushrooms

Ingredients

• 2 tablespoons olive oil
• 1 shallot large
• 4 garlic cloves
• 1 cup dry white wine
• 2 cups chicken stock
• 3 tablespoons unsalted butter
• 6 Roma tomatoes large
• 1/2 teaspoon sage leaves
• salt
• white pepper
• 2 tablespoons olive oil
• 1/2 pound mixed mushrooms cleaned, trimmed and cut in bite-size pieces
• 1 shallot large
• 2 garlic cloves
• 2 teaspoons chopped parsley
• salt
• pepper
• 2 baking potatoes large, about 600 to 700 g, 24 to 25 oz, Russet are good too .
• 1 egg lightly beaten
• 2/3 cup flour
• 3 tablespoons Parmesan cheese

Nutrition

• Calories : 540 calories
• Carbohydrate : 53 grams
• Cholesterol : 85 milligrams
• Fat : 26 grams
• Fiber : 6 grams
• Protein : 17 grams
• SaturatedFat : 8 grams
• Sodium : 680 milligrams
• Sugar : 7 grams