Go Back
Quick and easy Brown Butter Gnocchi with Chinese Broccoli & Portobello Mushrooms is rich and satisfying and easy enough for weeknights. www.biscuitsandbooze.com

Brown Butter Gnocchi with Chinese Broccoli and Portobello Mushrooms

This easy enough for a weeknight meal uses brown butter to send it into over-the-top scrumptiousness!
Prep Time 30 mins
Total Time 30 mins
Course Breakfast, Dinner
Cuisine Vegetarian
Servings 4 people


  • 1 Stick Salted Butter You may use unsalted butter if that's all you have on hand, but salted really makes it sing!
  • 1 Package Gnocchi, Prepared Approximately 2 cups
  • 1 Bunch Chinese Broccoli May use approximately 2 cups of regular broccoli, or broccoli rabe
  • 1 Cup Portobello Mushrooms, Sliced
  • 2 Cloves Garlic
  • 1 Tablespoon Olive Oil for Sauteeing


  • Begin by melting your butter in a sauce pan and stirring slowly.  Dont let the butter boil, but keep stirring until ti turns a light brown pecan like color.
  • Pour brown butter through a strainer into a bowl and set aside.
  • Heat a sauce pan of water to a boil. Place gnocchi in sauce pan and boil until they float to the top, or for about 3-4 mins.  Drain and set aside.
  • Saute Chinese Broccoli whole.  When stems begin to tenderize, add slied mushrooms, and continue sautéing until mushrooms are soft.
  • Add gnocchi to pan, and toss with the broccoli and mushrooms.
  • Add 2-3 tablespoons of brown butter, and toss to coat.
  • Serve hot.