Chicken Gnocchi with Mushrooms and Brown Butter

Overhead shot of chicken gnocchi with brown butter sauce in a white bowl

Chicken Gnocchi with Mushrooms and Brown Butter

This quick, easy, comforting dinner has chicken and mushrooms with gnocchi cooked with the flavors of garlic, sage, and thyme in a rich brown butter sauce -- and it's ready in less than 30 minutes!

Course Dinner

Cuisine American, Italian

Keyword chicken and gnocchi, chicken and gnocchi dumplings, chicken and gnocchi with mushrooms, chicken gnocchi

Prep Time 15

Cook Time 11

Total Time 26

Servings people

Calories 583kcal

Author Blair Lonergan

Ingredients

1 (16 ounce) package refrigerated or shelf-stable potato gnocchi (I like Delallo brand)
2 tablespoons olive oil
8 ounces sliced fresh mushrooms
1 stick (½ cup) salted butter
2 tablespoons minced shallot
1 clove garlic, minced or pressed
1 tablespoon fresh thyme leaves
1 tablespoon chopped fresh sage leaves
2 cups cooked, shredded chicken (such as from a rotisserie chicken)
Kosher salt and ground black pepper, to taste
Optional garnish: additional fresh herbs, toasted pumpkin seeds, chopped, toasted nuts, Parmesan cheese

Instructions

Cook the gnocchi in a large pot of salted boiling water, according to package instructions (about 3-4 minutes). Drain.
1 (16 ounce) package refrigerated or shelf-stable potato gnocchi
Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and cook until starting to brown, about 4-5 minutes. Season with salt and pepper. Reduce the heat to medium. Add the butter, shallot, garlic, thyme, and sage. Cook, stirring occasionally, until you start to see little brown specks begin to form at the bottom of the pan and the butter has a nutty aroma, about 4-5 minutes (be careful not to cook the butter too long or it will burn).
2 tablespoons olive oil, 8 ounces sliced fresh mushrooms, 1 stick (½ cup) salted butter, 2 tablespoons minced shallot, 1 clove garlic, minced or pressed, 1 tablespoon fresh thyme leaves, 1 tablespoon chopped fresh sage leaves, Kosher salt and ground black pepper, to taste
Turn the heat to low. Add the chicken and the cooked gnocchi to the skillet. Gently toss to coat in the warm butter sauce. Cook, stirring, just until warmed through – about 1 more minute.
2 cups cooked, shredded chicken
Garnish with additional fresh herbs, toasted pumpkin seeds, or toasted nuts; serve immediately.
Optional garnish: additional fresh herbs, toasted pumpkin seeds, chopped, toasted nuts, Parmesan cheese

Notes

Instead of the chicken, use cooked Italian sausage, smoked sausage, or leftover turkey.
Try other herbs of your choice, such as rosemary, basil, parsley or oregano.
Swap out the mushrooms and use other vegetables of your choice. Cooked broccoli or sautéed zucchini are nice options. You can also stir fresh spinach or frozen peas into the sauce at the very end.
While cooking the brown butter sauce, deglaze the pan with a little bit of dry white wine to add extra depth and flavor to the sauce. You only need about 1/4th of a cup of wine to complement the umami flavors of the shallots and mushrooms.
Use the meat from a store-bought rotisserie chicken for a simple shortcut and great added flavor. If you prefer, you can cook your own chicken at home or use leftovers from a previous meal. If starting with raw chicken, you'll need about 1 lb. of boneless, skinless chicken breast or thighs. Boil the meat for about 15 minutes, or until cooked through, then chop or shred to use in this recipe. Alternatively, you can cook the chicken in the skillet before starting on the sauce.
Fresh herbs are always best, so use fresh sage and fresh thyme in this dish.
Garnish the finished dish with toasted pumpkin seeds or toasted nuts (such as almonds, pecans, hazelnuts, or walnuts) for great flavor and crunch. Additional herbs or some grated Parmesan cheese are also nice touches.

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