Brown Butter Gnocchi with Mushrooms, Walnuts and Sage

Indulge in a restaurant-worthy meal that comes together in a single pan. This gnocchi dish features earthy cremini mushrooms, crunchy walnuts and fragrant sage, all tossed in a rich brown butter sauce. A dollop of creamy ricotta and a squeeze of fresh lemon juice add a bright, tangy finish that elevates every bite.

Perfect for a cozy weeknight dinner or an impressive yet simple meal for guests, this recipe proves that gourmet flavors don’t require hours in the kitchen. The combination of textures and flavors-from the tender gnocchi to the toasted walnuts-will have everyone asking for seconds.

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Ingredients

0.5 ounce WalnutsView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

4 ounce Ricotta CheeseView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 unit Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

8 ounce Cremini MushroomsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

0.25 ounce SageView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 unit GnocchiView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

4 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Cook the gnocchi according to package directions until they float, then drain and set aside.
2. While the gnocchi cooks, roughly chop the walnuts. Thinly slice the cremini mushrooms. Mince the shallot and garlic. Pick the sage leaves from the stems and roughly chop them.
3. In a large skillet, heat the cooking oil over medium-high heat. Add the walnuts and toast for 2-3 minutes until fragrant. Remove walnuts from the skillet and set aside.
4. In the same skillet, add the butter and let it melt. Continue cooking until the butter turns golden brown and smells nutty, about 2-3 minutes. Be careful not to burn it.
5. Add the sliced mushrooms to the skillet and cook, stirring occasionally, until they release their liquid and start to brown, about 5 minutes.
6. Add the minced shallot and garlic to the skillet. Cook for 1 minute until fragrant. Stir in the chili flakes and chopped sage.
7. Add the mushroom stock concentrate and 1/4 cup of water (or as needed) to create a sauce. Stir to combine.
8. Add the cooked gnocchi to the skillet and toss to coat in the sauce. Cook for 1-2 minutes until everything is heated through. Season with salt and pepper to taste.
9. Remove from heat. Dollop the ricotta cheese over the gnocchi. Squeeze the lemon juice over the top and garnish with the toasted walnuts. Serve immediately.

Recipe Tips

FAQ

Can I use frozen gnocchi?

Yes, frozen gnocchi works well. Cook according to package directions, usually a few minutes longer than shelf-stable gnocchi.

What can I substitute for walnuts?

Pecans or pine nuts make great substitutes for walnuts. Toast them as directed.

Is this dish vegetarian?

Yes, this recipe is vegetarian. It uses mushroom stock concentrate and ricotta, so it’s meat-free.