browned butter gnocchi

Browned Butter Gnocchi Spinach and Mushrooms

I Cannot Wait For You To Try the Browned Butter Gnocchi Spinach and Mushrooms!

You will not find a better way to enjoy the flavor of mushrooms, spinach, gnocchi and browned butter together than this amazing side dish.

browned butter gnocchi

This vegetable and gnocchi side dish is amazing. It was so amazing that my husband ate three of the four servings, delighting in – every – single – bite. There wasn’t one thing about this dish that he didn’t absolutely love. From the browned butter sauteed mushrooms, to the gnocchi, spinach and toasted pines, it was his kind of food. The man loves his vegetables and Honey he got them in this flavor packed side dish.

burnt butter sage gnocchi

I can absolutely see this being served as a main dish for anybody that isn’t partial to meat or is trying to cut back on meat. The recipe serves four as a side dish and most likely two people as a main dish. But it wouldn’t be hard to double the recipe ingredients to make a meatless meal for four people.

This would make a very nice meal in it’s self for anyone with an older parent or grandparent that doesn’t necessarily like to chew meats any more. The sauteed mushrooms in the recipe make this dish hearty, while the soft gnocchi and spinach pared with the browned butter make it amazing. It could be just what your elderly parent or grandparent would love. Let’s gather the ingredients and make this delicious side dish together.

burnt butter gnocchi

 

Browned Butter Gnocchi Spinach and Mushrooms Ingredients.

  • 3 Tablespoons pine nuts
  • 1/2 cup butter
  • 12 ounces fresh mushrooms, sliced
  • One 16 ounce container fresh mushrooms, sliced
  • One 16 ounce package potato gnocchi
  • 1 Teaspoon finely chopped garlic
  • 1/2 Teaspoon salt
  • 1/2 Teaspoon pepper
  • 2 1/2 – 3 cups fresh spinach
  • 1 Tablespoon lemon juice

burnt butter sage gnocchi

Browned Butter Gnocchi Spinach and Mushrooms Recipe Steps

Recipe Step One

The first step in the recipe is toasting the pine nuts. Toasting the pin nuts is as easy as putting them in a skillet without any fat and cooking them over medium high heat, stirring them, until they are golden brown. Remove them from the skillet to a small plate and set them aside.

Recipe Step two

Place 1/2 cup of butter into the same skillet you toasted the pine nuts in. Melt the butter, continue cooking the butter until it foams slightly and turns a golden brown color.

Don’t walk away from the butter while it’s melting under the heat, it can quickly go from a gorgeous golden brown too burnt. Pour the browned butter into a small bowl making sure that you get all the brown butter bits on the bottom of the pan in the bowl as well.  Set the bowl aside.  Start cooking the gnocchi according to the package directions.

Recipe Step Three

While the gnocchi cooks, pour half of the melted butter into a 12 inch skillet over medium heat, leaving the browned butter bits still in the bottom of the bowl. We’re going to use the browned butter bits a little later in the recipe. You don’t want to add them to the pan now. You don’t want the brown butter bits to continue cooking under heat.

Cooking them anymore may cause them to have a burnt butter taste instead of a gorgeous browned butter flavor. Add the sliced mushrooms to the pan with the melted butter. Saute the mushrooms for about 15 minutes or until they are golden brown. After they are golden brown, add the garlic to the pan and continue cooking and stirring for a minute or two. Season the mixture with salt and pepper and stir the ingredients together.

Add the cooked and drained gnocchi to the pan with the mushroom mixture. Add the remaining browned butter AND the browned butter bits, plus the lemon juice to the skillet. Stir the ingredients together and top with the toasted pine nuts. Serve immediately.

burnt butter gnocchi

butter gnocchi

Browned Butter Gnocchi Spinach and Mushrooms, it’s “What’s For Dinner?! and it’s delicious!

burnt butter and sage gnocchi
butter and sage gnocchi

Ingredients

  • 3 Tablespoons roasted pine nuts
  • 1/2 cup butter
  • one 16 ounce package potato gnocchi
  • 1 Teaspoon finely chopped fresh garlic
  • 1/2 Teaspoon salt
  • 1/2 Teaspoon pepper
  • 2 1/2 – 3 cups fresh spinach
  • 1 Tablespoon lemon juice
  • 12 ounces fresh mushrooms, sliced

Instructions

  • To Roast The Pine Nuts : place the pine nuts in a small skillet over medium heat. I have a nine inch cast iron skillet that works great for small jobs like this. Cook the pine nuts, stirring them as they cook until they are a golden brown color. Remove the pine nuts from the pan to a small bowl.
  • Place the butter in a 12 inch skillet over medium heat. After the butter melts, continue cooking it until it starts to foam a little and turns a golden brown color. Watch carefully, the butter can turn from a beautiful golden brown too burnt in a second. Remove the browned butter and the browned bits on the bottom of the pan (the browned bits are flavor) to a small bowl and set it aside.

    Start cooking the gnocchi according to the package directions.

    Pour half of the browned butter from the bowl into the 12 inch pan that you melted it in. The browned butter bits will be at the bottom of the bowl, we’re not going to use them at the moment, keep the browned butter bits at the bottom of the bowl while you pour half the browned butter into the skillet.

    Add the garlic and mushrooms to the browned butter you poured into the skillet. Cook the mixture until the mushrooms are golden brown. Stir the salt and pepper into the mushrooms, reduce the heat too low on the stove burner and stir in the spinach. Cook the spinach until it’s wilted.

    Place the drained cooked gnocchi in the pan. Add the remaining browned butter (with the browned butter bits) to the pan along with the lemon juice. Stir the mixture together and add the toasted pine nuts. Serve immediately.

     

  • Sumber : https://bunnyswarmoven.net/browned-butter-gnocchi-spinach-and-mushrooms/