1. Peel and dice the onion and garlic. Clean and chop the mushrooms. Chop the sage, reserving a few leaves for garnishing.
2. Heat the oil in a large pan and gently fry the gnocchi for about 5 minutes.
3. Add the onions, garlic and mushrooms and fry together for another 5 minutes until pale golden.
4. Pour in the stock and stir in the crème fraîche. Add the peas and sage and let everything cook for a few minutes.
5. Season with lemon juice, salt and pepper, arrange on plates and serve garnished with the remaining sage.
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