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+ servings

Chicken Gnocchi with Mushrooms and Brown Butter

This quick and easy Chicken Gnocchi with mushrooms, garlic, sage and thyme is tossed 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 gnocchi
Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes
Servings 4 people
Calories 583kcal
Author Blair Lonergan


  • 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


  • Cook the gnocchi in a large pot of salted boiling water, according to package instructions (about 3-4 minutes). Drain.
  • 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).
  • 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.
  • Garnish with additional fresh herbs, toasted pumpkin seeds, or toasted nuts; serve immediately.


  • 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.
  • 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.


Serving: 1/4 of the recipe | Calories: 583kcal | Carbohydrates: 44g | Protein: 28g | Fat: 34g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 642mg | Potassium: 397mg | Fiber: 4g | Sugar: 2g | Vitamin A: 804IU | Vitamin C: 5mg | Calcium: 52mg | Iron: 6mg