Gluten-Free Skillet Brown Butter Gnocchi
Pan-seared potato gnocchi tossed in nutty brown butter with sautéed baby bella mushrooms, fresh thyme, and wilted spinach. The brown butter adds rich, complex flavor while the mushrooms provide earthy depth. Finished with Parmesan cheese for a restaurant-quality dish that comes together in under 20 minutes. Perfect for busy weeknight dinners or when you want something comforting yet sophisticated.
Ingredients
- 1 package (16 oz) potato gnocchicauliflower gnocchi1:1low-carb
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- ¼ cup plus 2 tablespoons butter
- 1 package (8 oz) baby bella mushrooms, sliced
- 1 tablespoon fresh thyme leaves, chopped
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 teaspoons garlic, finely chopped
- 1 bag (5 oz) baby spinach, coarsely chopped
- ½ cup Parmesan cheese, shredded
- thyme leaves, additional(optional)
Instructions
- 1
Cook and drain gnocchi according to package directions
- 2
Heat butter in stainless steel skillet over medium heat, stirring constantly until browned and nutty, then transfer to bowl
- 3
Add remaining butter to skillet and cook gnocchi until lightly browned
- 4
Stir in mushrooms, thyme, salt, pepper and half the brown butter, cook until mushrooms are tender
- 5
Add remaining brown butter and garlic, cook until fragrant
- 6
Gradually add spinach and cook until wilted
- 7
Remove from heat and stir in Parmesan cheese before serving
Tips
Use a stainless steel skillet for proper browning of the butter - non-stick won't allow you to see the color change clearly.
Don't walk away while browning butter as it can go from perfectly nutty to burnt very quickly.
Add spinach gradually to prevent overcrowding and ensure even wilting.
Good to Know
Refrigerate leftovers up to 3 days. Reheat gently in skillet with a splash of broth.
Can prep vegetables up to 1 day ahead. Gnocchi best cooked fresh.
Serve immediately while hot for best texture and flavor.
Common Mistakes
Use medium heat to avoid burning the butter while browning.
Don't overcook spinach to avoid making it soggy and losing bright color.
Substitutions
Dairy-Free Swaps
General Alternatives
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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 few extra minutes to cooking time.
What if I don't have fresh thyme?
Use 1 teaspoon dried thyme instead of 1 tablespoon fresh. Add it with the mushrooms so it has time to rehydrate.
How long will leftovers keep?
Store covered in refrigerator up to 3 days. Reheat gently in a skillet with a splash of broth to restore moisture.