This browned butter gnocchi with herby mushrooms fried sage and panko crumbs recipe is one of my favorite dishes I’ve made in a while. I’d never put a crunchy topping on gnocchi before and now I can never go back! It added the perfect crunch to contrast the gnocchi and the mushrooms and fried sage give this dish an amazing earthy flavor.
I’ve always loved gnocchi but one of my favorite things about it is how quickly it cooks. It’s done it minutes and it let’s you know when it’s done by floating to the top. Gnocchi makes for a perfect base
Every year when the temperatures drop my heart and kitchen leads me into browned butter and sage. It’s hearty and warming, perfect for a fall or winter meal. So what’s browned butter anyways and why is it better to let it brown? The term browned butter just means cooking it longer, until golden brown. This removes water in the butter, and caramelizes the butter’s milk solids giving it more of a concentrated buttery richness. It brings out a nutty flavor that pairs perfectly with the caramlized mushrooms, thyme and crispy sage.
So let’s see, carmalized mushrooms, browned rich butter, thyme, crispy sage, and pillowy gnocchi with a crunchy topping; hold on while I wipe off my drool. Just 6 simple ingredients but when married together, create a rich indulgent meals that only tastes like it took hours to make. Make this recipe sometime soon and let me know how you like it! Feel free to reach out or tag me on Instagram @onebroadsjourney, I’d love to see how yours turns out. Enjoy!
Browned Butter Gnocchi with Herby Mushrooms + Fried Sage + Panko Crumbs
Ingredients
- 2 tablespoons olive oil
- 1 cup panko crumbs
- 4 cups baby bella mushrooms
- 1 tablespoon dried thyme
- 3-4 tablespoons kerrygold butter
- 3 cloves garlic
- 1 package gnocchi
- 7+ fresh sage leaves
- kosher salt and black pepper
Instructions
- Turn oven on low broil
- spread panko crumbs on a baking sheet. Pour 1 tablespoon olive oil and salt and pepper and mix until all crumbs are coated. Broil on low for about 30 seconds. Keep an eye on it, it will burn quickly!
- Slice baby bella mushrooms. Add 1 tablespoon to a large pan, saute mushrooms over medium high heat.
- Add dried thyme and continue sauteing for a few more minutes until mushrooms are browned. Remove and set aside.
- Cook gnocchi according to directions. (Easiest to add to boiling water, and drain when all gnocchi has floated to the top.)
- Add butter into the same pan you cooked mushrooms in. Cook on medium low heat until butter turns a golden brown.
- Add garlic and saute 30 seconds. Add fresh sage and saute until sage looks crispy.
- Add mushrooms and gnocchi into sage browned butter.
- Divide into bowls and top with seasoned panko crumbs.
