Garlic Butter Mushroom Gnocchi
Golden pan-fried potato gnocchi with browned mushrooms, garlic, thyme and a little Parmesan. A quick dinner with crisp edges.
Sample recipe in development. Cooking times are estimates; kitchen testing is still pending.
A note on this recipe
Boiling the gnocchi briefly gives them soft centers; a second turn in the skillet makes the outsides golden. Drain them well so they fry rather than spit in the butter.
Brown the mushrooms first and leave them in the pan while the gnocchi crisp. Garlic and thyme go in near the end so the garlic does not burn during the hotter frying stage.
Ingredients
- 1 package (17.6 oz / 500 g) shelf-stable potato gnocchi
- 10 oz (280 g) cremini mushrooms, sliced
- 1 tbsp olive oil
- 2 tbsp unsalted butter, divided
- 3 garlic cloves, finely chopped
- 1 tsp fresh thyme leaves
- 2 tbsp finely grated Parmesan
- 1 tbsp chopped parsley
- 1/4 tsp fine salt and black pepper to taste
How to make it
Bring a large saucepan of salted water to a boil. Cook the gnocchi according to the packet, then drain thoroughly.
Meanwhile, heat the olive oil and 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add the mushrooms and cook for 6–7 minutes, stirring occasionally, until browned.
Add the drained gnocchi in one layer. Cook for 3–4 minutes, turning only once or twice, until several sides are golden.
Reduce the heat to medium-low. Add the remaining butter, garlic and thyme. Toss for 1 minute until fragrant without letting the garlic turn dark.
Take off the heat, fold in the Parmesan and parsley, season to taste and serve straight away.
Kitchen notes & substitutions
Read the packet first
Fresh refrigerated gnocchi and shelf-stable gnocchi may need different boiling times.
Use a broad skillet
The gnocchi need contact with the pan to brown. Cook in two batches if necessary.
Add garlic late
Butter helps carry its flavor, but the small pieces burn quickly at the mushroom-browning temperature.
Storage & making ahead
Best eaten freshly fried. Refrigerate leftovers for up to 3 days and reheat in a lightly oiled skillet until hot throughout; the gnocchi will soften slightly.
For temperature guidance, see FoodSafety.gov.
Questions about this recipe
Can I skip the Parmesan?
Yes. Finish with extra black pepper and parsley, then check the salt.
Can I add spinach?
A handful can be wilted in after the garlic, but allow its moisture to evaporate so the gnocchi do not sit in water.
Garlic Butter Mushroom Gnocchi
Golden pan-fried potato gnocchi with browned mushrooms, garlic, thyme and a little Parmesan. A quick dinner with crisp edges.
Ingredients
Instructions
- Bring a large saucepan of salted water to a boil. Cook the gnocchi according to the packet, then drain thoroughly.
- Meanwhile, heat the olive oil and 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add the mushrooms and cook for 6–7 minutes, stirring occasionally, until browned.
- Add the drained gnocchi in one layer. Cook for 3–4 minutes, turning only once or twice, until several sides are golden.
- Reduce the heat to medium-low. Add the remaining butter, garlic and thyme. Toss for 1 minute until fragrant without letting the garlic turn dark.
- Take off the heat, fold in the Parmesan and parsley, season to taste and serve straight away.
Sample recipe, not yet kitchen-tested. Image illustrative.
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