12 oz. fresh mushrooms (white, portobello, cremini, porcini, or shiitake), sliced
1/2 cup diced onions or shallots
1 3/4 cups vegetable broth
1 Tablespoon fresh sage, chopped
Saute mushrooms and onions/shallots in a dry skillet. If onions/shallots start to stick, add water or broth to keep vegetables from sticking. Saute until tender, about 10 minutes.
Add vegetable broth and sage. Simmer until liquid is slightly reduced, about 8 minutes.
Season to taste with salt and pepper. Add cooked gnoochi to sauce and toss to coat.