Herbed Gnocchi and Mushrooms in Brown Butter

READY IN: 30mins
Recipe by conniecooks

This is quick & easy and so good. It could be a side or a quick light meal. You can use a variety of mushrooms (like shitake, cremini, and oyster), or buy a tray presliced if you are in a hurry.

Top Review by Patricia in Calgary

This was a very good way to serve gnocchi. I used spinach and followed the recipe to the tee (something I usually don't do very well). My guests enjoyed the dish quite a lot. I think the next time I make this...and I will make this again...I will just add the peas frozen rather than cooked. By the time the gnocchi had browned, the peas looked a little sorry. I think I will add a little more marsala wine too. I could not really distinguish the taste of the wine. Thanks for posting this recipe.

Ingredients Nutrition


  1. Cook the Gnocchi in salted water as package directs. When almost done add the peas to the pot. Bring back to a boil and simmer for two minutes. Drain peas and Gnocchi.
  2. In a large frying pan melt butter on medium heat and gently cook until it browns. (about two minutes).
  3. Add mushrooms,and thyme. Cook till mushrooms are slightly golden.
  4. Stir in garlic and marsala.
  5. Add greens, pasta, and peas.
  6. Toss gently to coat with brown butter.
  7. Increase heat slightly to lightly brown edges of gnocchi. (do not stir at this point).
  8. After about two minutes check to make sure there is some browning, flip mixture over and brown the other side. Again do not stir.
  9. Serve immediately with salt and lots of fresh ground pepper, and lots of freshly grated Parmesan cheese.

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