Skillet Gnocchi with Sage Brown Butter Mushrooms

published Dec 13, 2022
Mediterranean Monday
Skillet Gnocchi with Sage Brown Butter Mushrooms Recipe

Skip the boiling and pan-fry gnocchi instead for an even more streamlined, and arguably more tasty, dinner.

Serves4

Prep5 minutes

Cook28 minutes to 31 minutes

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brown butter sage gnocchi in a bowl
Credit: Photo: Chris Simpson; Food Styling: Jessie YuChen

Boiling water for a package of store-bought gnocchi is a step I pretty much always skip. That’s because it’s just so much easier to roast gnocchi on a sheet pan or toss them into a hot skillet. Utilizing these techniques makes a grocery-store convenience even more convenient, which is a major win in my book — no matter the night of the week. Here, the dumplings are pan-fried until they’re golden and crisp on the outside and chewy and toothsome on the inside before they’re tossed with buttered mushrooms scented with lots of sage. The result is a cold-weather meal that’s oh-so satisfying (even though it’s totally meatless!).

A Splash of Balsamic Makes All the Difference

Combining potato gnocchi with meaty mushrooms is a surefire way to a savory dinner, but keeping things balanced is the secret to a dinner you’ll want to make again and again. Balance comes from balsamic vinegar in this recipe. Drizzling a few tablespoons in at the end, right before serving, brightens each buttery forkful. Try to use a high-quality, aged balsamic, if you can, as its thicker consistency and concentrated sweetness is the ultimate finishing touch.

Credit: Photo: Chris Simpson; Food Styling: Jessie YuChen

Welcome to Mediterranean MondaySheela Prakash‘s monthly column of Mediterranean recipes. Here, Sheela will teach you all about the Mediterranean diet’s feel-good way of cooking and eating, and share vibrant, easygoing recipes. Cook with us using #mediterraneanmonday, and for even more great recipes, order a copy of Sheela’s cookbook Mediterranean Every Day.

Skillet Gnocchi with Sage Brown Butter Mushrooms Recipe

Skip the boiling and pan-fry gnocchi instead for an even more streamlined, and arguably more tasty, dinner.

Prep time 5 minutes

Cook time 28 minutes to 31 minutes

Serves 4

Nutritional Info

Ingredients

  • 1 pound

    fresh mushrooms, such as cremini, shiitake, or oyster mushrooms, or a combination

  • 1 small bunch

    fresh sage

  • 2 tablespoons

    olive oil, divided

  • 2

    (16- to 18-ounce packages) fresh, shelf-stable, or frozen potato gnocchi (do not thaw), divided

  • 7 tablespoons

    unsalted butter, divided

  • 1 teaspoon

    kosher salt, divided

  • 1/4 teaspoon

    freshly ground black pepper, divided

  • 3 tablespoons

    balsamic vinegar

  • Freshly shaved Parmesan or Pecorino Romano cheese, for serving

Instructions

  1. Tear 1 pound fresh mushrooms into bite-sized pieces. (If using shiitake mushrooms, remove and discard any woody stems.) Pick the leaves from 1 small bunch fresh sage until you have about 25.

  2. Heat 1 tablespoon of the olive oil in a 12-inch cast iron or other heavy-bottomed skillet over medium heat until shimmering. Break up 1 (16- to 18-ounce) package potato gnocchi into individual gnocchi and add to the skillet in a single layer. Cover (​​a baking sheet or the lid of a Dutch oven works well) and cook undisturbed until the bottoms are golden-brown, about 5 minutes.

  3. Transfer to a rimmed baking sheet and spread out in a single layer on one side on the baking sheet. Repeat cooking the remaining 1 package gnocchi in the remaining 1 tablespoon olive oil. Transfer to the baking sheet, leaving one side empty for the mushrooms.

  4. Melt 1 tablespoon of the unsalted butter in the same pan. Add half of the mushrooms in a single layer. Cook undisturbed until browned on the bottom, about 5 minutes. Season with 1/2 teaspoon of the kosher salt and 1/8 teaspoon of the black pepper and cook, stirring once or twice, until the mushrooms are browned all over and tender, 2 to 3 minutes more.

  5. Transfer to the empty side of the baking sheet. Repeat cooking the remaining mushrooms in 1 tablespoon of the unsalted butter. Transfer to the baking sheet.

  6. Cut the remaining 5 tablespoons unsalted butter into 2 pieces. Add the butter and sage leaves to the same pan. Cook, stirring occasionally, until the butter just starts to turn toasty brown and has a nutty, fragrant aroma, and the sage leaves just start to curl up and crisp at the edges, 1 to 2 minutes.

  7. Immediately reduce the heat to low. Return the gnocchi and mushrooms to the pan. Toss to combine, evenly coat in the sauce, and rewarm, about 1 minute more. Remove the pan from the heat. Drizzle 3 tablespoons balsamic vinegar over the gnocchi mixture and toss to coat. Serve garnished with shaved Parmesan or Pecorino Romano cheese.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.