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Skillet Gnocchi with Sage Brown Butter Mushrooms Recipe

Combining potato gnocchi with meaty mushrooms is a surefire way to a savory dinner, but keeping things balanced is the secret to a dinner you’ll want to make again and again. Balance comes from balsamic vinegar in this recipe. Drizzling a few tablespoons in at the end, right before serving, brightens each buttery forkful. Try to use a high-quality, aged balsamic, if you can, as its thicker consistency and concentrated sweetness is the ultimate finishing touch. 

PREP TIME: 5 minutes | COOK TIME: 28 minutes to 31 minutes | SERVES: 4


  • 1 pound fresh mushrooms, such as cremini, shiitake, or oyster mushrooms, or a combination
  • 1 small bunch fresh sage
  • 2 tablespoons olive oil, divided
  • 2 (16- to 18-ounce packages) fresh, shelf-stable, or frozen potato gnocchi (do not thaw), divided
  • 7 tablespoons unsalted butter, divided
  • 1 teaspoon kosher salt, divided
  • 1/4 teaspoon freshly ground black pepper, divided
  • 3 tablespoons balsamic vinegar
  • Freshly shaved Parmesan or Pecorino Romano cheese, for serving


  1. Tear 1 pound fresh mushrooms into bite-sized pieces. (If using shiitake mushrooms, remove and discard any woody stems.) Pick the leaves from 1 small bunch fresh sage until you have about 25.
  2. Heat 1 tablespoon of the olive oil in a 12-inch cast iron or other heavy-bottomed skillet over medium heat until shimmering. Break up 1 (16- to 18-ounce) package potato gnocchi into individual gnocchi and add to the skillet in a single layer. Cover (​​a baking sheet or the lid of a Dutch oven works well) and cook undisturbed until the bottoms are golden-brown, about 5 minutes.
  3. Transfer to a rimmed baking sheet and spread out in a single layer on one side on the baking sheet. Repeat cooking the remaining 1 package gnocchi in the remaining 1 tablespoon olive oil. Transfer to the baking sheet, leaving one side empty for the mushrooms.
  4. Melt 1 tablespoon of the unsalted butter in the same pan. Add half of the mushrooms in a single layer. Cook undisturbed until browned on the bottom, about 5 minutes. Season with 1/2 teaspoon of the kosher salt and 1/8 teaspoon of the black pepper and cook, stirring once or twice, until the mushrooms are browned all over and tender, 2 to 3 minutes more.
  5. Transfer to the empty side of the baking sheet. Repeat cooking the remaining mushrooms in 1 tablespoon of the unsalted butter. Transfer to the baking sheet.
  6. Cut the remaining 5 tablespoons unsalted butter into 2 pieces. Add the butter and sage leaves to the same pan. Cook, stirring occasionally, until the butter just starts to turn toasty brown and has a nutty, fragrant aroma, and the sage leaves just start to curl up and crisp at the edges, 1 to 2 minutes.
  7. Immediately reduce the heat to low. Return the gnocchi and mushrooms to the pan. Toss to combine, evenly coat in the sauce, and rewarm, about 1 minute more. Remove the pan from the heat. Drizzle 3 tablespoons balsamic vinegar over the gnocchi mixture and toss to coat. Serve garnished with shaved Parmesan or Pecorino Romano cheese.


Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.



Per serving, based on 4 servings. (% daily value)

Calories 621

Fat 29.2 g (44.9%)

Saturated 14.2 g (71.2%)

Carbs 77.9 g (26.0%)

Fiber 7.6 g (30.4%)

Sugars 4.5 g

Protein 14.3 g (28.5%)

Sodium 892.2 mg (37.2%)


Recipe by Sheela Prakash / The Kitchn

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