Step 1

Preheat oven to 220C (200C fan forced). Combine gnocchi, mushrooms, garlic, butter, stock, cream and chopped sage in a large bowl. Season with salt and freshly ground black pepper and toss to combine.

Step 2

Tear 4 large sheets of non stick baking paper. Working with one sheet at a time, place baking paper in a small bowl. Spoon in a quarter of the gnocchi mixture then gather up the edges to form a pouch. Tie securely with string and place on a large oven tray. Repeat with remaining baking paper and gnocchi mixture.

Step 3

Bake for 20 minutes, or until the mixture is bubbling. In the final 2 minutes of cooking time, place sage sprigs on a separate oven tray. Drizzle with the oil and bake for 1 minute or until sage is crisp.

Step 4

Place parcels in serving bowls and carefully open. Serve sprinkled with parmesan and the crispy sage leaves.