Herbed Gnocchi and Mushrooms in Brown Butter
Indulge in the rich, golden warmth of **Herbed Gnocchi and Mushrooms in Brown Butter**, a dish that’s as comforting as it is sophisticated. Tender potato gnocchi are cooked to perfection and bathed in a luscious brown butter sauce infused with fresh thyme, sage, and garlic, creating a nutty, aromatic base. Sautéed cremini mushrooms add an earthy depth, while a sprinkle of fresh parsley and Parmesan cheese delivers a vibrant, savory finish. Ready in just 30 minutes, this elegant recipe is perfect for weeknight dinners or special occasions. Serve it as a decadent main course or a side dish, and let the combination of buttery herbs and pillowy gnocchi elevate your meal. Keywords: herbed gnocchi, brown butter sauce, sautéed mushrooms, quick dinner recipes, Parmesan topping.
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Recipe Information
Ingredients
- 500 grams Potato gnocchi
- 115 grams Unsalted butter
- 2 tablespoons Olive oil
- 250 grams Cremini mushrooms
- 2 units Garlic cloves
- 2 tablespoons Fresh parsley
- 1 teaspoon Fresh thyme leaves
- 4 units Fresh sage leaves
- 50 grams Grated Parmesan cheese
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Bring a large pot of salted water to a boil to cook the gnocchi later.
Slice the cremini mushrooms thinly and mince the garlic cloves. Set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced mushrooms and cook until browned and tender, about 5-7 minutes. Remove the mushrooms from the skillet and set aside.
In the same skillet, melt the unsalted butter over medium heat. Stir occasionally and let the butter cook until it turns golden brown and releases a nutty aroma, about 3-4 minutes. Be careful not to let it burn.
Add the minced garlic, fresh thyme leaves, and sage leaves to the brown butter. Cook for 1-2 minutes, stirring constantly, to infuse the butter with the herbs.
Meanwhile, cook the gnocchi in the boiling water according to package instructions. Fresh gnocchi usually cooks in about 1-2 minutes and will float to the surface when done.
Using a slotted spoon, transfer the cooked gnocchi to the skillet with the brown butter and herbs.
Add the cooked mushrooms back to the skillet and toss everything together to coat evenly in the sauce.
Sprinkle the dish with salt, black pepper, chopped parsley, and grated Parmesan cheese. Toss gently to combine.
Serve the herbed gnocchi and mushrooms immediately, garnished with additional parsley and Parmesan if desired.
Nutrition Facts
Calories |
502 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.0 g | 54% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 98 mg | 33% | |
| Sodium | 811 mg | 35% | |
| Total Carbohydrate | 24.3 g | 9% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 2.4 g | ||
| Protein | 10.1 g | 20% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 190 mg | 15% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 480 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
