Pan-Fried Gnocchi with Porcini and Baby Bella Mushrooms
Pillowy potato gnocchi gets a golden crust when pan-fried with earthy porcini and baby bella mushrooms in a garlic butter sauce. The dried porcini adds deep umami flavor while fresh mushrooms provide texture. White wine brightens the dish, and Parmesan cheese creates a creamy finish. Perfect for weeknight dinners or entertaining, this Italian-inspired comfort food combines pantry staples with the luxury of mixed mushrooms. Fresh basil and parsley add herbaceous notes that balance the rich, savory elements.
Ingredients
- 16 oz potato gnocchi
- 4 oz porcini mushrooms, rehydratedshiitake mushrooms1:1vegetarian
dried shiitake works similarly
- 8 oz baby bella or white mushrooms, sliced
- ¼ tsp black pepper
- ½ tsp salt
- ½ tsp dried oregano
- 2 tbsp butter
- 2 cloves garlic
- ½ cup dry white wine or chicken stock
- ½ cup parmesan cheese
- 1 tbsp basil, fresh, chopped
- 1 tbsp parsley, chopped
Instructions
- 1
Rehydrate porcini mushrooms following package directions and chop into small pieces
- 2
Cook gnocchi according to package directions
- 3
Melt butter in a pan and add garlic and sliced baby bella mushrooms
- 4
Season with salt, pepper and oregano and cook for 3 minutes
- 5
Add chopped porcini mushrooms and cook for 2 more minutes
- 6
Add cooked gnocchi and cook for 3-4 minutes, stirring frequently, until gnocchi starts to turn lightly golden
- 7
Add wine, stir and cook for 2 more minutes
- 8
Stir in cheese and basil, top with parsley
- 9
Add more salt and pepper if needed and serve warm
Tips
Reserve some pasta cooking water before draining gnocchi to help bind the sauce if needed
Use a mix of mushroom varieties for more complex flavor - shiitake or cremini work well alongside the porcini and baby bella
Let the gnocchi get golden brown on one side before stirring to develop the best texture contrast
Good to Know
Refrigerate leftovers up to 3 days in airtight container
Can prep mushrooms and rehydrate porcini up to 1 day ahead
Serve immediately while hot for best texture
Common Mistakes
Don't overcrowd the pan when browning gnocchi to avoid steaming
Don't skip the browning step for gnocchi to avoid mushy texture
Add wine gradually to avoid splattering
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I use frozen gnocchi instead of fresh?
Yes, cook frozen gnocchi according to package directions. No need to thaw first, just add a minute or two to cooking time.
What if I don't have porcini mushrooms?
Substitute with other dried mushrooms like shiitake or use all fresh mushrooms. The dish will be less earthy but still delicious.
How long will leftovers keep?
Store in refrigerator up to 3 days. Reheat gently in a skillet with a splash of broth or water to prevent sticking.