I pan fry gnocchi until the edges turn crisp and the centers stay soft. Then I slide in garlic butter mushrooms and watch the sauce gloss each bite. We get comfort without fuss and dinner that tastes like a small win. On busy nights I reach for this because the stovetop stays calm and the pan does the work. Gnocchi Recipes make sense when time feels tight. Pan fried Recipes keep texture in focus. Garlic Butter Mushrooms bring a round, savory note. Quick Dinner Recipes matter when folks are hungry now. I serve this to friends who ask for seconds before the plates hit the sink. It sits squarely in Comfort Food Recipes and shows how Gnocchi Dishes shine. Leftovers play well as Mushroom Side Dishes for grilled chicken or a green salad. Simple steps. Steady heat. Big payoff.
Table of Contents
- 1) Key Takeaways
- 2) Easy Pan Fried Gnocchi with Garlic Butter Mushrooms Recipe
- 3) Ingredients for Pan Fried Gnocchi with Garlic Butter Mushrooms
- 4) How to Make Pan Fried Gnocchi with Garlic Butter Mushrooms
- 5) Tips for Making Pan Fried Gnocchi with Garlic Butter Mushrooms
- 6) Making Pan Fried Gnocchi with Garlic Butter Mushrooms Ahead of Time
- 7) Storing Leftover Pan Fried Gnocchi with Garlic Butter Mushrooms
- 8) Try these Main Course next
- 9) Pan Fried Gnocchi with Garlic Butter Mushrooms
- 10) Nutrition
1) Key Takeaways
We pan fry gnocchi for a crisp edge and a soft middle. Garlic butter coats mushrooms and brings deep flavor. The skillet stays on medium heat and the mood stays easy.
This sits inside Gnocchi Recipes and it fits busy nights. The steps stay short and the payoff feels big. Two pans never enter the chat. One pan does the job.
Nancy from Nancy Cooks writes this with calm confidence. We cook simple food that tastes like care. We keep cleanup small and smiles wide.
2) Easy Pan Fried Gnocchi with Garlic Butter Mushrooms Recipe
Gnocchi Recipes live in my weeknight rotation. Gnocchi Recipes help when time feels tight and people hover near the stove. I crave crisp pillows, warm centers, and a sauce that clings.
I warm a wide skillet and add oil and butter. The gnocchi hit the pan and stay put. They brown and turn golden and smell nutty. The mushrooms slide in with garlic butter and bring rich savor.
This plate reads cozy and quick. I call it a small win on a long day. We plate and eat before the table gets set. That feels real and that feels right.
3) Ingredients for Pan Fried Gnocchi with Garlic Butter Mushrooms
Gnocchi soft potato dumplings that turn crisp in a hot pan and stay tender inside
Olive oil a steady fat that helps browning and keeps the gnocchi from sticking
Unsalted butter brings a round taste and carries garlic through the pan
Cremini mushrooms meaty slices that soak up garlic butter and give deep flavor
Garlic minced fresh cloves that turn sweet in the warm butter
Thyme fresh leaves or a pinch of dried that lends an earthy note
Vegetable broth a small splash that loosens the fond and makes a light sauce
Lemon juice a quick squeeze that brightens the sauce and wakes the mushrooms
Parmesan finely grated cheese that melts on contact and adds salty depth
Parsley chopped leaves that add color and a clean finish
Kosher salt and black pepper simple seasoning that lets each bite pop
4) How to Make Pan Fried Gnocchi with Garlic Butter Mushrooms
Step one set a wide skillet on medium heat and add olive oil with a knob of butter then wait until the butter foams
Step two add gnocchi in a single layer and let them sit until the bottoms turn golden then toss and brown the other sides
Step three move the gnocchi to a warm plate then melt more butter in the same pan and add sliced mushrooms
Step four cook until the mushrooms give off moisture and edges turn brown then stir in minced garlic and thyme for a short sizzle
Step five add a splash of broth and let it reduce then fold in lemon juice for lift
Step six return the gnocchi and toss until coated and hot then shower with parmesan and parsley and season to taste
5) Tips for Making Pan Fried Gnocchi with Garlic Butter Mushrooms
Use a wide pan so the gnocchi brown not steam. Dry mushrooms with a towel so they sear. Keep heat at medium so butter stays nutty not burned.
Salt the dish in layers. A pinch on hot gnocchi, a pinch on mushrooms, a pinch at the end. The flavor reads clean and balanced.
For easy gnocchi recipes magic, add a spoon of cream for a richer finish. For weeknight gnocchi recipes speed, keep the gnocchi near the stove and the bowls warm.
6) Making Pan Fried Gnocchi with Garlic Butter Mushrooms Ahead of Time
Cook mushrooms and sauce now. Chill in a covered container. Brown gnocchi fresh so the edges keep bite. That small move keeps texture strong.
The sauce revives well with a small splash of broth. Warm on low and stir until glossy. Fold in gnocchi and serve at once.
For homemade gnocchi recipes joy, stash grated parmesan and chopped parsley in the fridge. Assembly then feels quick and calm.
7) Storing Leftover Pan Fried Gnocchi with Garlic Butter Mushrooms
Cool leftovers in a shallow dish and move to an airtight container. The fridge keeps them for three days and the flavor stays steady.
Reheat in a skillet on medium with a spoon of water. Toss until hot and glossy. The edges may soften and the taste still lands well.
For a quick gnocchi dinner plan, add a handful of spinach to the warm pan. The leaves wilt fast and bring color and freshness.
8) Try these Main Course next
9) Pan Fried Gnocchi with Garlic Butter Mushrooms
Gnocchi Recipes Pan Fried Gnocchi with Garlic Butter Mushrooms
Ingredients
For the Gnocchi
- 1 pound shelf stable or fresh potato gnocchi
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup grated parmesan cheese
- 2 tablespoons chopped fresh parsley
For the Mushrooms
- 12 ounces cremini or button mushrooms sliced
- 3 tablespoons unsalted butter
- 3 cloves garlic minced
- 1/4 teaspoon red pepper flakes optional
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried
- 1/4 cup low sodium vegetable broth or water
- 1 tablespoon lemon juice
Instructions
Crisp the Gnocchi
- Set a large skillet over medium heat and warm the olive oil with the butter.
- Add the gnocchi in a single layer and cook without moving until the bottoms turn golden, about 3 to 4 minutes.
- Toss and cook until the gnocchi look evenly browned, 3 to 4 minutes more. Transfer to a plate and season with salt and pepper.
Sauté the Mushrooms
- In the same skillet melt the butter for the mushrooms.
- Add the sliced mushrooms and cook until they give off moisture and turn brown at the edges, about 5 to 7 minutes.
- Stir in the garlic, red pepper flakes, and thyme and cook until fragrant, about 30 seconds.
Finish the Sauce
- Pour in the broth and simmer until it reduces by half, 1 to 2 minutes.
- Stir in the lemon juice and most of the parmesan.
Bring It Together
- Return the crispy gnocchi to the skillet and toss until coated and hot.
- Sprinkle with the remaining parmesan and parsley. Taste and adjust salt and pepper.
- Serve right away while the edges stay crisp.
10) Nutrition
One serving offers balanced comfort with moderate calories and a good mix of carbs and protein. Add a side salad for crisp greens and call dinner done.
We keep sodium in check by using low sodium broth. Parmesan brings salt so taste as you go. The numbers shift with brand and portion size.
This recipe appears on Nancy Cooks by Nancy. It sits inside Gnocchi Recipes, links to mushrooms, and uses garlic butter for deep flavor. Keywords include gnocchi, mushrooms, garlic butter, pan fried gnocchi with mushrooms, quick gnocchi dinner, crispy skillet gnocchi.
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