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4.95 from 17 votes

Toasted Gnocchi with Mushrooms, Basil and Parmesan

This recipe for Toasted Gnocchi with Mushroom, Basil and Parmesan is quick and easy to make, nice and hearty, and full of rich and delicious flavors.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Italian
Keyword: gluten free, pasta, vegetarian
Servings: 4 servings

Ingredients

  • 1 pound (uncooked) potato gnocchi* homemade or store-bought
  • 8 ounces baby bella or white button mushrooms sliced
  • 8 ounces shiitake mushrooms sliced
  • 3 tablespoons butter
  • 3 garlic cloves minced
  • 2/3 cup dry white wine
  • 1/2 cup julienned or roughly-chopped fresh basil leaves loosely-packed
  • 1/2 cup freshly-grated Parmesan cheese plus extra for serving

Instructions

  • Cook gnocchi according to package directions in a large stockpot of generously-salted boiling water.  Drain, and set aside.
  • Meanwhile, as the gnocchi is cooking, melt the butter in a large sauté pan over medium-high heat. Add the mushrooms and sauté for about 3 minutes, stirring occasionally, until the mushrooms are soft and slightly browned.  Then add in the cooked gnocchi and garlic and continue cooking, stirring occasionally, until the garlic is fragrant and the gnocchi is lightly toasted and browned around the edges.
  • Carefully add in the wine, and give the mixture a good stir.  Continue cooking for 3-4 minutes, until the wine has reduced by half.
  • Remove pan from the heat, stir in the fresh basil and Parmesan until combined.
  • Serve immediately, garnished with extra Parmesan if desired.

Notes

*If you’d like to make this recipe gluten-free, be sure to use cook or purchase GF gnocchi.