Brown Butter Skillet Gnocchi with Mushrooms

Jump to Recipe Print Recipe

Embrace the epitome of comfort food with my Brown Butter Skillet Gnocchi with Mushrooms, a culinary masterpiece that will warm your soul and tantalize your taste buds.

Picture this: tender gnocchi dumplings enveloped in a rich, nutty brown butter sauce, dancing harmoniously with baby spinach, cherry tomatoes, and earthy mushrooms that have soaked up all the goodness.

Skillet gnocchi in a cast iron skillet with mushrooms, cherry tomatoes, and spinach.

This is not just a recipe; it is, without a doubt, the best gnocchi recipe you will ever make. It’s a symphony of flavors that will transform an ordinary weeknight dinner into an extraordinary feast, and the entire family will love it.

And the best part? It’s surprisingly easy to make, even for novice cooks. So grab your apron, gather your ingredients, and embark on a culinary adventure that will leave you craving more.

Jump to:

Reasons you will love this recipe:
Ingredient notes and substitutions:
How to make Brown Butter Skillet Gnocchi with Mushrooms:
Serving suggestions:
Recipe variations:
How to store and reheat leftovers:
Recipe: FAQs:
Expert tips and tricks:
More easy skillet meals:
📋 Recipe:

Reasons you will love this recipe:

It’s the perfect busy weeknight dinner, you can have it on the table in 20 minutes, and while it looks fancy, it couldn’t be simpler to make.
It’s a one-pot meal, which means fewer dishes to wash.
Did I mention it’s delicious? I’ve heard it said you eat with your eyes, and this beautiful dish with vibrant red cherry tomatoes, green spinach, and white gnocchi is knock-out gorgeous.

Ingredient notes and substitutions:

Skillet gnocchi ingredients include mushrooms, spinach, and cherry tomatoes.

Gnocchi: Store-bought gnocchi works fine in this easy recipe. You can also make homemade gnocchi and use it instead.
Fresh vegetables: Baby Bella mushrooms, cherry tomatoes, and fresh baby spinach round out the main cast of characters. You can, of course, substitute your favorite veggies.
Aromatics: Shallots and garlic bring great flavor to this dish.
Seasonings: Kosher salt and pepper enhance all the flavors in this skillet gnocchi recipe.
Butter: Browned butter elevates the dish’s rich, nutty flavor and aroma.
Dry white wine: White wine adds a layer of acidity and complexity to this dish and a little extra flavor. If you prefer, chicken stock can be substituted.
Herbs: Fresh thyme adds a distinct earthy and herbal flavor to the skillet gnocchi, complementing the earthy mushrooms and the richness of the browned butter
Cheese: Parmesan cheese enhances the flavor and texture of the dish, and the saltiness balances the richness of the butter.

Complete measurements are in the recipe card below.

How to make Brown Butter Skillet Gnocchi with Mushrooms:

Put a large pot of water over medium-high heat and start bringing it to a boil.
In a large skillet over medium heat, add the mushrooms, shallot, garlic, two tablespoons of butter, salt, and pepper. Stir occasionally and cook for seven to ten minutes until the mushrooms are golden brown.

Sliced mushrooms, garlic, butter, and shallots in a cast-iron skillet.

Add the white wine. Stir for 2-3 minutes or until the wine has cooked out.

Sliced mushroom in a skillet with a cup of white wine being added.

Add the tomatoes, six tablespoons butter, and thyme. Cook over medium heat for a couple of minutes or until the butter is light golden brown.

Sliced cherry tomatoes and a stick of butter in a skillet, along with sliced mushrooms.

Add the spinach. Stir for 2-3 minutes or until the spinach has wilted. Remove from the heat and keep warm while the gnocchi cooks.

Adding spinach to a cast-iron skillet with sliced cherry tomatoes and mushrooms.

Add the gnocchi to the boiling water. Cook for 2-3 minutes or until it floats to the top. Drain in a colander, or use a slotted spoon to remove and add it directly to the skillet.
Add the cooked gnocchi and grated parmesan to the skillet. Mix until fully incorporated and the cheese has melted.

Cooked gnocchi is added to a cast-iron skillet along with spinach and tomatoes.

Remove from the heat and serve immediately.

A serving of skillet gnocchi on a white plate with mushrooms, tomatoes, and spinach.

Serving suggestions:

Skillet gnocchi is a rich dish; I usually serve it as a meal without additional sides. However, if you are having company, a nice salad such as my house salad, spinach salad with apples and pecans, or broccoli slaw with ramen noodles would pair nicely.

A slice of Texas toast garlic bread or hoe cakes would be an excellent addition, and a piece of my Reese’s Peanut Butter Cup Pie, my chocolate covered oreos, chocolate peanut butter brownies, or German chocolate brownies would finish the meal on a sweet note.

Skillet gnocchi can also be served as a side dish, and it would complement simple main dishes such as cast-iron skillet chicken, grilled flank steak, London broil, or blackened steak.

Recipe variations:

Instead of Baby Bella mushrooms, try using other varieties such as cremini, oyster, or portobello mushrooms. Each type of mushroom has its unique flavor and texture that can add a different dimension to the dish.
Add or substitute other vegetables such as sliced bell peppers, asparagus spears, or chopped zucchini for the vegetables listed in the recipe.
Add a pinch of red pepper flakes or a splash of hot sauce to the sauce for a hint of spice.
You can also find skillet gnocchi recipes that feature Italian sausage, red peppers and onions, or shrimp and asparagus instead of the spinach, tomatoes, and mushrooms called for in this recipe.

How to store and reheat leftovers:

Leftover skillet gnocchi should be stored in an airtight container in the fridge. It will keep for up to four days. I do not recommend freezing this dish.

Reheat it in a skillet on the stove over medium heat, or individual portions can be reheated in the microwave.

Recipe: FAQs:

How do you cook gnocchi?

The two most common ways of cooking gnocchi are boiling and pan-frying.

Is gnocchi pasta?

Gnocchi (pronounced “nyoh-kee”) is a type of pasta that consists of small, soft dumplings made from flour, white and sweet potatoes, white beans, semolina, or other starchy ingredients. Another type of gnocchi is made with ricotta cheese.

Where can I find gnocchi in the grocery store?

Usually, you can find it in the pasta aisle of grocery stores. Depending on the store, you might also be able to find fresh gnocchi in the refrigerated section next to the refrigerated pasta.

Expert tips and tricks:

Our family loves mushrooms, so I usually double the amount listed in the recipe. If you add more mushrooms, you might need to add more cooking time. Feel free to tailor this recipe to your family’s taste and add more or less mushrooms, cherry tomatoes, or spinach.

For the best results, use a large pot with plenty of water when cooking your gnocchi. Do not overcrowd the pot. If you don’t use enough water for them to float freely, they will not cook evenly and may become sticky.

Use a gentle touch when stirring the gnocchi. Over-stirring can cause the little dumplings to break apart.

Be patient when browning the butter. Browning butter takes time and patience. Don’t rush the process, or the butter could burn. Keep the heat low and watch the butter carefully until it turns a deep amber color and smells nutty.

You can substitute dried thyme for fresh, but reduce the amount to one teaspoon.