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Gnocchi and Mushrooms in a Brown Butter Sauce

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Tender potato gnocchi tossed with golden mushrooms and coated in a nutty brown butter sauce, finished with Parmesan and fresh sage. A comforting yet elegant dish perfect for weeknights or special occasions.

Ingredients

Scale
  • 1 pound potato gnocchi
  • 12 ounces mixed mushrooms, sliced
  • 6 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 6 fresh sage leaves
  • 1/2 cup Parmesan cheese, freshly grated
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper, freshly cracked

Instructions

  1. Preheat Your Equipment: Bring a large pot of salted water to a boil and heat a skillet over medium heat.
  2. Combine Ingredients: Add olive oil to the skillet, sauté mushrooms until golden, then season with salt and pepper.
  3. Prepare Your Cooking Vessel: Push mushrooms aside, melt butter until golden and nutty, then stir in garlic and sage.
  4. Assemble the Dish: Cook gnocchi in boiling water until they float, then transfer to skillet with a slotted spoon.
  5. Cook to Perfection: Toss gnocchi with mushrooms and butter, allowing them to sear lightly.
  6. Finishing Touches: Sprinkle Parmesan cheese and adjust seasoning as needed.
  7. Serve and Enjoy: Garnish with extra sage or Parmesan and serve warm.

Notes

  • Roast mushrooms in batches for better browning.
  • Don’t rush the butter, let it slowly brown for maximum flavor.
  • Add a splash of reserved cooking water if the sauce needs loosening.