Instructions

1. Heat 1 tablespoon of the olive oil in a 12-inch cast iron or other heavy-bottomed skillet over medium heat until shimmering. Break up 1 (16- to 18-ounce) package potato gnocchi into individual gnocchi and add to the skillet in a single layer. Cover (​​a baking sheet or the lid of a Dutch oven works well) and cook undisturbed until the bottoms are golden-brown, about 5 minutes.Transfer to a rimmed baking sheet and spread out in a single layer on one side on the baking sheet. Repeat cooking the remaining 1 package gnocchi in the remaining 1 tablespoon olive oil. Transfer to the baking sheet, leaving one side empty for the mushrooms.Melt 1 tablespoon of the unsalted butter in the same pan. Add half of the mushrooms in a single layer. Cook undisturbed until browned on the bottom, about 5 minutes. Season with 1/2 teaspoon of the kosher salt and 1/8 teaspoon of the black pepper and cook, stirring once or twice, until the mushrooms are browned all over and tender, 2 to 3 minutes more.Transfer to the empty side of the baking sheet. Repeat cooking the remaining mushrooms in 1 tablespoon of the unsalted butter. Transfer to the baking sheet.Cut the remaining 5 tablespoons unsalted butter into 2 pieces. Add the butter and sage leaves to the same pan. Cook, stirring occasionally, until the butter just starts to turn toasty brown and has a nutty, fragrant aroma, and the sage leaves just start to curl up and crisp at the edges, 1 to 2 minutes.Immediately reduce the heat to low. Return the gnocchi and mushrooms to the pan. Toss to combine, evenly coat in the sauce, and rewarm, about 1 minute more. Remove the pan from the heat. Drizzle 3 tablespoons balsamic vinegar over the gnocchi mixture and toss to coat. Serve garnished with shaved Parmesan or Pecorino Romano cheese.Recipe NotesStorage: Leftovers can be refrigerated in an airtight container for up to 5 days.