Gourmandine Torpedo Gnocchi with Mushroom, Prosciutto & Sage - Mitolo Family Farms

Ingredients

• 1kg Gourmandine potatoes, peeled and roughly chopped
• 300g plain flour
• 2 eggs
• 2 tbsp olive oil
• 1 shallot, thinly sliced
• 2 garlic cloves, finely chopped
• 6 slices prosciutto, torn
• 8 sage leaves, thinly sliced
• 500g mixed mushrooms, sliced
• 1 cup chicken stock
• 1/3 cup cream
• 40g butter
• Extra sage leaves, crisped, to garnish (optional)