Recipe: Herbed Gnocchi and Mushrooms

Recipe: Herbed Gnocchi and Mushrooms

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Kelli Foster
Jul 11, 2016
(Image credit: Leela Cyd)

If I had to sum up my ideal weeknight dinner, this recipe is as close as it gets. It's not exactly about the ingredients — although, with its bright, fresh profile, it's probably my favorite gnocchi recipe to date. What makes this dinner for two stand out is how everything comes together (spoiler alert: fast and easy!), and still delivers a meal with layers of fresh, distinct flavors. It's everything you could possibly want on a Wednesday night.

If pasta and red sauce is your weeknight fallback, let me help you change that. This gnocchi, tossed in a buttery white wine sauce with mushrooms and basil, takes only a little more work and really delivers in the flavor department. With only eight ingredients, you'll have dinner on the table in roughly 30 minutes, and no leftovers to contend with afterwards. If you want leftovers, double the recipe.

(Image credit: Leela Cyd)

The key is to use fresh or frozen gnocchi, the kind typically sold in 16-ounce packages. To serve two, this recipe will use only half the package. If you plan to use the remainder in the next couple days, you can store the gnocchi in a sealed container in the refrigerator; otherwise, keep it in an airtight container in the freezer for another time.

(Image credit: Leela Cyd)

Herbed Gnocchi and Mushrooms

Serves 2

8 ounces fresh or frozen gnocchi
4 tablespoons unsalted butter, divided
4 ounces cremini mushrooms, stems removed and quartered
2 cloves garlic, minced
1/2 cup dry white wine, such as sauvignon blanc or pinot grigio
1/2 cup fresh basil leaves, coarsely chopped
Juice from 1/2 medium lemon
Kosher salt
Freshly ground black pepper
Grated Parmesan cheese, for serving (optional)

Bring a large pot of salted water to a boil. Cook the gnocchi according to the package instructions, drain, and set aside.

Meanwhile, heat 2 tablespoons of the butter in a large frying pan over medium heat. When the butter is melted and bubbling, add the mushrooms to the pan. Season with salt and pepper and cook, stirring occasionally, until softened and lightly browned, 4 to 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute.

Pour in the wine to deglaze the pan, scrape up any browned bits at the bottom of the pan, and cook until the wine is reduced by half. Add the remaining 2 tablespoons butter, gnocchi, basil, and lemon juice. Swirl the ingredients around the pan so everything is well-coated, and cook until heated through and the flavors meld, 1 to 2 minutes. Serve immediately, topped with grated Parmesan cheese if desired.

Recipe Notes

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Store any uncooked gnocchi in an airtight container in the freezer for up to 3 months.

Stylist Credits

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