8 ounces fresh or frozen gnocchi
4 tablespoons unsalted butter, divided
4 ounces cremini mushrooms, stems removed and quartered
2 cloves garlic, minced
1/2 cup dry white wine, such as sauvignon blanc or pinot grigio
1/2 cup fresh basil leaves, coarsely chopped
Juice from 1/2 medium lemon
Kosher salt
Freshly ground black pepper
Grated Parmesan cheese, for serving (optional)
Bring a large pot of salted water to a boil. Cook the gnocchi according to the package instructions, drain, and set aside.
Meanwhile, heat 2 tablespoons of the butter in a large frying pan over medium heat. When the butter is melted and bubbling, add the mushrooms to the pan. Season with salt and pepper and cook, stirring occasionally, until softened and lightly browned, 4 to 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute.
Pour in the wine to deglaze the pan, scrape up any browned bits at the bottom of the pan, and cook until the wine is reduced by half. Add the remaining 2 tablespoons butter, gnocchi, basil, and lemon juice. Swirl the ingredients around the pan so everything is well-coated, and cook until heated through and the flavors meld, 1 to 2 minutes. Serve immediately, topped with grated Parmesan cheese if desired.
Recipe Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Store any uncooked gnocchi in an airtight container in the freezer for up to 3 months.