Brown Butter Sage Gnocchi with Wild Mushrooms

Golden, pillowy potato gnocchi are pan-seared until crisp, then tossed in a luxurious sauce of nutty brown butter infused with fragrant sage. Meaty wild mushrooms like chanterelles or cremini are sautéed until golden, adding a deep, earthy flavor. This elegant, restaurant-quality dish comes together in one pan for a surprisingly simple yet impressive meal. Finished with a shower of Parmesan cheese, it’s the perfect harmony of comforting texture and sophisticated, autumnal taste.

What You’ll Need: Ingredients

This recipe serves 2-3 as a main course or 4 as a starter. Using high-quality, simple ingredients is key here.

For the Gnocchi & Mushrooms:

• 1 lb (450g) store-bought potato gnocchi (fresh or shelf-stable)
• 12 oz (340g) mixed wild mushrooms (such as cremini, shiitake, oyster, or chanterelles), cleaned and sliced or torn
• 3 tablespoons unsalted butter, divided
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• Salt and freshly ground black pepper

For the Brown Butter Sage Sauce:

• 1/2 cup (1 stick / 113g) unsalted butter, cut into pieces
• 1/3 cup fresh sage leaves, roughly chopped (plus a few whole leaves for garnish)
• 1/4 cup grated Parmesan cheese, plus more for serving
• Optional: Squeeze of fresh lemon juice

Crafting Your Dish: Step-by-Step Instructions

Follow these detailed steps for a foolproof, delicious result. The process flows from pan to plate in about 30 minutes.

Step 1: Prepare and Sear the Gnocchi

Bring a large pot of salted water to a boil. If using shelf-stable gnocchi, you can skip boiling and go straight to pan-frying for extra crispness. For fresh gnocchi, cook according to package instructions until they float, then drain immediately. Tip: Do not overcrowd the pot when boiling, and don’t overcook them, as they will cook further in the pan.

In a large skillet (preferably non-stick or well-seasoned cast iron), heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium-high heat. Add the drained, dry gnocchi in a single layer, ensuring they aren’t touching. Let them cook undisturbed for 2-3 minutes until a golden-brown crust forms on one side. Toss and continue cooking for another 2-3 minutes until crisp in spots. Remove the gnocchi to a plate and set aside.

Step 2: Sauté the Wild Mushrooms

In the same skillet, add the remaining 2 tablespoons of butter. Once melted, add the sliced mushrooms in a single layer if possible. Let them cook without stirring for 4-5 minutes to develop a deep, golden sear. Season with a pinch of salt and pepper. Stir, add the minced garlic, and continue cooking for another 2-3 minutes until the mushrooms are tender, fragrant, and all released liquid has evaporated. Transfer the mushrooms to the plate with the gnocchi.

Step 3: Create the Brown Butter Sage Sauce

This is the star of the show. Reduce the heat to medium. Add the stick of butter, cut into pieces, to the now-empty skillet. Let it melt, then continue to cook, swirling the pan occasionally. It will foam, then the foam will subside. Watch closely as the milk solids at the bottom turn a toasty, nutty brown and smell incredibly fragrant. This should take 3-5 minutes. Critical Tip: The moment you see brown specks and smell a nutty aroma, immediately add the sage. It will sizzle violently and become crisp in seconds. Remove the pan from the heat.

Step 4: Combine and Finish

Return the seared gnocchi and sautéed mushrooms to the skillet with the brown butter sage sauce. Gently toss everything together over low heat until coated and warmed through. Stir in the 1/4 cup of grated Parmesan cheese until it melts into the sauce, creating a creamy emulsion. Taste and adjust seasoning with salt and pepper. A small squeeze of lemon juice can brighten all the rich flavors beautifully.

Basics & Tips for First-Timers

If this is your first time making a brown butter sauce or cooking gnocchi, these pointers will ensure success.

• Don’t Walk Away from the Butter: Brown butter goes from perfect to burnt in seconds. Stay at the stove and use your nose—it should smell like toasted nuts, not smoke.
• Dry Your Gnocchi: After boiling (if you boil), drain well and let them sit for a minute or pat gently with a paper towel. Excess water will steam them in the pan instead of letting them crisp.
• Don’t Crowd the Pan: When searing gnocchi or mushrooms, give them space. Crowding creates steam, leading to soggy results. Cook in batches if necessary.
• Salt Your Mushrooms at the Right Time: Adding salt at the beginning draws out moisture, helping them sauté rather than steam. This is good! Let that liquid evaporate for concentrated flavor.

Pro Tips & Clever Substitutions

Adapt this recipe based on the season or what’s in your pantry.

• Gnocchi: Swap for fresh cheese ravioli or even cauliflower gnocchi for a lower-carb option. Adjust cooking times accordingly.
• Mushrooms: No wild mix? Standard cremini or white button mushrooms work perfectly. For a luxurious touch, add reconstituted dried porcini mushrooms (use the soaking liquid in the sauce!).
• Herbs: While sage is classic, thyme or rosemary make wonderful autumnal substitutes. Add them with the mushrooms to soften their intensity.
• Add Protein: For a heartier meal, add seared scallops, shredded roast chicken, or crispy pancetta with the mushrooms.
• Make it Creamier: After making the brown butter, stir in 1/4 cup of heavy cream or crème fraîche before adding the gnocchi back in.

Serving & Presentation Ideas

This dish is a visual stunner with minimal effort. Serve it family-style in a warm, shallow bowl or on a platter. Garnish with extra crispy sage leaves (fried in a bit of oil before starting the recipe), a final dusting of Parmesan cheese, a crack of black pepper, and perhaps a few microgreens for a touch of color. A simple side of a bitter green salad with a sharp vinaigrette cuts through the richness beautifully. For wine, a medium-bodied white like Chardonnay or a light red like Pinot Noir pairs excellently.

How It Compares to Similar Dishes

You might wonder how this differs from a standard gnocchi with cream sauce or a simple garlic butter pasta. The magic lies in the browning. Unlike a plain butter sauce, brown butter has a deep, complex nuttiness that elevates the entire dish. Compared to a heavy Alfredo, this sauce feels luxurious yet lighter, coating each ingredient without being overly rich. The sear on the gnocchi also provides a delightful textural contrast missing from boiled-and-tossed versions, making it more akin to a gourmet potato hash in the best way possible.

Frequently Asked Questions

Can I make this recipe ahead of time?

You can prep components ahead: clean and slice the mushrooms, make the brown butter sauce (it will solidify when cool), and grate the cheese. Reheat the sauce gently and proceed with searing the gnocchi and mushrooms fresh for the best texture. I don’t recommend fully assembling and reheating, as the gnocchi can become gummy.

My brown butter burned! What do I do?

Unfortunately, once burned, the bitter flavor can’t be saved. It’s best to carefully discard it, clean the pan, and start over with lower heat. Remember, it’s a gentle process—medium heat is your friend.

Is it necessary to boil the gnocchi first?

For shelf-stable, dry-packed gnocchi, you can often pan-fry directly from the package for maximum crispness (add a minute or two to the cooking time). For fresh, refrigerated gnocchi, boiling first is recommended to ensure they are cooked through before searing.

What’s the best way to clean wild mushrooms?

Avoid soaking them in water, as they act like sponges. Instead, use a soft brush (like a clean pastry brush) or a slightly damp paper towel to gently wipe away any dirt or debris.

Can I use dried sage instead of fresh?

Fresh sage is highly recommended for its vibrant flavor and the ability to crisp up in the butter. Dried sage will not provide the same texture or potency. If you must substitute, use about 1 teaspoon of dried rubbed sage added with the mushrooms, but seek out fresh if possible.

Final Thoughts

This Brown Butter Sage Gnocchi with Wild Mushrooms is the epitome of elegant, seasonal comfort food. It demonstrates how a few simple techniques—proper searing, mindful sautéing, and the transformative power of brown butter—can turn humble ingredients into a spectacular meal. It’s impressive enough for a dinner party yet straightforward enough for a cozy weeknight. The next time you see those beautiful wild mushrooms at the market, you’ll know exactly what to do with them.

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