Gnocchi sage brown butter sauce recipe

Preparation:

Soak the dried porcini mushrooms in a cup of boiling water for about 30 minutes, until it softens. Drain and set aside.
In a large pot, cook gnocchi in salted, boiled water over medium heat. Cook according to the packaging. Drain and set aside.

Cooking Process:

In a medium skillet over medium-low heat, melt the butter and continue cooking until golden brown. Add sage leaves and cook for about 1-2 minutes, remove from the heat. Add lemon and set aside.
In a medium skillet over medium heat, saute the bacon until golden. Add garlic and saute for 1-2 minutes. Add mushrooms and saute for 2-3 minutes.
Pour drained gnocchi into the skillet. Shaking the pan occasionally to turn the gnocchi, cook until they are lightly browned, about 2 minutes.
Add peas and cook for about 1-2 minutes. Gently pour the sage butter into the pan and season with salt/pepper. Add the cheese and toss to coat. Remove from the heat and serve immediately.