Brown Butter Skillet Gnocchi Recipe with Mushrooms
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.
Servings: 6 servings
Calories: 333kcal
Equipment
- large cast-iron or non-stick skillet
Ingredients
- 16 ounces sliced baby bella mushrooms
- 1 medium shallot, finely minced
- 3 garlic cloves, sliced
- 8 tablespoons butter, divided
- ½ teaspoon coarse kosher salt
- ½ teaspoon ground black pepper
- ¼ cup dry white wine
- 1 pint cherry tomatoes, sliced in half
- 3 teaspoons chopped fresh thyme, or 1 teaspoon dried thyme
- 2 cups baby spinach
- 16 ounces gnocchi shelf stable
- ½ cup Parmesan cheese grated
Instructions
- Put a large pot of water over medium-high heat and start bringing it to a boil.
- Add the mushrooms, shallot, garlic, 2 tablespoons of butter, salt, and pepper in a large skillet pan over medium heat. Cook for 10 minutes or until the mushrooms are golden brown. Stir occasionally.
- Add the white wine. Stir for 2-3 minutes or until the wine has cooked out.
- Add the tomatoes, 6 tablespoons butter, and thyme. Cook over medium heat for 2-3 minutes or until the butter is light golden brown.
- 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.
- Add the gnocchi to the boiling water and 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 gnocchi and grated parmesan. Mix until fully incorporated and the cheese has melted.
- Remove from the heat and serve.
Notes
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.
Use a large pot with plenty of water when cooking your gnocchi for the best results. 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.
Nutrition
Calories: 333kcal | Carbohydrates: 34g | Protein: 10g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 725mg | Potassium: 496mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1856IU | Vitamin C: 23mg | Calcium: 144mg | Iron: 4mg
