Oh, what a wonderful and easy recipe I am sharing with you today! You are going to love this! These delightful potato gnocchi combined with fragrant mushrooms and creamy feta cheese make a perfect vegetarian dinner. And if you are short on time, it’s OK! It takes just 30 minutes to cook this goodness.
Growing up in Ukraine we had potato gnocchi very often on the family table. I was always a big fan. When I moved to the US, I wasn’t cooking gnocchi because, frankly, I am always short on time (who isn’t? 😉 ). It does take some work to make gnocchi from scratch, but I have good news for you – store bought gnocchi taste really good! I examined the ingredients and concluded that it’s the way to go when you are looking to cook quick and delicious dinner. You can easily find gnocchi in your local supermarket in the refrigerated pasta section, next to ravioli and fresh pasta.
Let’s take a moment and talk about feta cheese. I know I’ve said it many times in my earlier posts, but it’s really important, so I’ll say it again: try to find good quality feta cheese, because it’s awesome and delicious! The feta cheese crumbles you see on the shelves in grocery stores are NOT FETA. They are not even cheese. I don’t mean to sound so blunt, but I REALLY hope you try some good feta. If I could, I’d share a piece with you through the computer screen. Maybe one day 🙂
I buy feta from a local Bulgarian store, here in NJ, but it is possible to order it online from the same store or order it from Amazon . I believe you can find a good feta cheese in big health food stores. You need the kind that is sold in blocks, not the crumbles.
I use the combination of shiitake and white button mushrooms in this recipe, but you are welcome to stick to one kind.
I hope to hear how you like these gnocchi and if you were able to find good feta cheese.
Hugs and kisses!
- 1 lb potato gnocchi (homemade or store bought)
- 1/2 lb shiitake mushrooms roughly chopped
- 1/2 lb white button mushrooms roughly chopped
- 2 tbsp butter
- 2 garlic cloves minced
- 1 tsp finely chopped fresh rosemary leaves
- 2/3 cup white wine such as Chardonnay, Sauvignon Blanc, White Zinfandel.
- 1/3 cup crumbled feta cheese
- chopped parsley to garnish
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In a medium pot, bring water to boil. Add the gnocchi and cook according to the package instructions. Drain and set aside.
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While the gnocchi is cooking, melt the butter in a large non-stick skillet over medium high heat. Add the mushrooms and cook for about 5 minutes, letting them brown nicely. Add garlic and rosemary and cook for another minute.
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Add wine and cook for 3-4 minutes, until the wine is almost evaporated but there is still some liquid remaining. Add the gnocchi, stir everything gently and keep cooking for 5-7 minutes until the gnocchi brown slightly.
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Remove pan from the heat and sprinkle feta cheese on top. Garnish the dish with some fresh chopped parsley. Enjoy!
Before you go…
I have more recipes to share!
VEGETARIAN MEXICAN STYLE QUINOA
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I made this last night, exactly as printed, and added a little fresh asparagus and spinach leaves. Fortunately I have an indoor rosemary plant! It was really good! Thank you for an easy, inspired recipe that I will definitely make again! Can’t wait to explore the rest of your blog.
Thank you so much, Janie! I also have indoor rosemary (thyme, oregano) growing! These fresh herbs add so much flavor, don’t they? I am happy you found this blog. Thanks for the comment and HAPPY COOKING!
Hi Tania…I am making this for a work lunch as a side dish.. How much is one serving as I’m trying to figure out how much to make. Thanks
Karen
Hi Karen! This dish could feed 4 people. If you are serving it as a side dish, I think it’ll be enough for 6. Enjoy!!!
Salted or unsalted butter?
Whichever one you have on hand, Chris. 🙂 I buy only unsalted butter, and season the dishes myself. But if you use the salted one, it won’t make much of a difference. Just add a bit less salt to the dish. Happy cooking!
Love it. Amazing recipe!
Thank you, Kinnari!
This recipe is SO GOOD. SO SO SO SO good.
Shocked by how tasty it is.
🙂 Thanks, Kevin!
This recipe is amazing! I have made this over a dozen times over the last six weeks and have never been dissapointed. I originally made it as posted but as others have said noticed I had a hard time sauteeing the gnocchis. I now make the recipe in two pans and it turns out perfect every time. One pan has the sauteeing veggies with the feta and spices and the other has the browning gnocchis. They get mixed together at the very end and the result is always incredible. The main ingredients are spot on so no need to make any changes, however this recipe is so versatile for leftover veggies in your fridge. I have tried it with mushrooms, asparagus, peppers, green beans, bok choy, the possibilities are endless! Never disappoints. Thank you!!
Wow! That’s awesome, Radka! I am so happy to hear you enjoy the dish. I love your idea of browning the veggies and gnocchi separately. Thank you for sharing!
Do you brown the gnocchi in butter or with wine also?
I add the gnocchi to the skillet while some wine is still there, but after the wine evaporates I keep frying the gnocchi until browned. Thanks, Josh! Hope you like the recipe.
I did not see sliced lemons in the recipe, yet they were in every picture????
Hello Lois! I am sorry, but I do not see sliced lemons in the pictures. 🙂
Thank you Tania for this fantastic recipe….
I am glad you enjoyed it, Seetha! Happy Holidays, friend!
I made this recipe last week and completely felt like a gourmet chef while doing so. My husband can’t stop talking about it, and was mad I only made one batch. Since I have lots of gnocchi left I’m going to be making a double batch, hopefully satisfying my husband. He even requested this goes into the weekly line up of my meal planning. Great recipe and can’t wait to make it again.
Wow! Your comment just made my day, Styna! All the best to you and your husband! Happy eating!
I’ve made this recipe several times now and absolutely love it! This last time I made it with feta made with goat milk that I got at a local farmers market from a local goat farm. I must tell you….aaaamaaazing! Thanks for blogging this great recipe!
Thanks, Megan! We buy only sheep’s milk feta too. It is sooooo much creamier and tastier. I am glad you like the recipe.
Hi there! This looks like an amazing recipe, I was wondering if you have any suggestions for adding in a meat?
Hi Justine! Thanks! You can add some chicken if you wish. 🙂
Hi there! I want to make this recipe for dinner tomorrow but can’t have wine. Any ideas for what to substitute with? Thanks!
You can substitute wine with some chicken/beef or vegetable broth. Enjoy!
I’ve made this a few times and the last time I didn’t have any wine left (shocking) so I used veggie broth and put a squeeze of fresh lemon juice. Delicious!
Yay! Thanks for sharing, Katie!
Just to make sure no one repeats my mistake….
I didn’t have white wine, so I tried to substitute with white wine vinegar. DO NOT. Next time I make a substitution, I’ll try veggie broth, but the white wine vinegar was just so sharp!
Can I freeze this dish (without the feta of coarse?
I’ve never tried freezing it, but I think it should work out well. 🙂
I made this recipe tonight and it was SO yummy! I had a hard time getting the gnocchi to brown though, any tricks for that? I’m not sure if I didn’t boil it long enough in the first place? The package just said to boil them until they float. Either way I will definitely make this again! 🙂
Hi Teirrah! I am not sure why you had a hard time browning the gnocchi. After you boil them, you add them to the pan with mushrooms and fry a little. Maybe you could add a little more butter? I’m glad you liked the recipe.
This recipe is amazing. I actually said “oh my god” with every bite. So good!
Awwww. That means so much to me, Evie! You just made my day!
Thank you Tania for the delicious recipe. I though baked the gnocchi first instead of cooking them. Gives a nice taste to them. Also I used a smidgen of Vegeta (a seasoning mix from former Yugoslavia) and a lot of feta??
I know my Balkan boy is gonna love this as much I do!
This is definitely a keeper!
Thanks a lot, OutiKoo! I actually use Vegeta in many of my recipes. 🙂 Check this out: https://cooktoria.com/recipe/ultimate-mushroom-soup/
I am really glad you enjoyed the recipe!
Me emcanta esta receta!!!!!!
Tania,
I gave this recipe a go and loved it. It was great to eat gnocchi again, just like when I was a kid. I had to make a few changes to adapt it to living in Spain. It made a great recipe to get me back into blogging about Eating, Drinking, and Pinning.
Thank you so much for sharing!
Thank you so much for the comment, Hannah! You just made my day!!! 🙂
this is absolutely mouthwatering! it will be in my easter dinner recipes round tip !
Thank you so much, Carine! It is one of my favorite dishes!
Delicious! I found Dodoni Imported Feta in brine at Costco! It is fantastic! I find Costco usually has a great selection of cheese (to satisfy this cheese lover). Thanks for the recipe!
Thanks for the comment, Kelsey! I’ve never tried Dodoni Feta but I am happy you found the good stuff! Have a super day!
This dish was so great! Stumbled upon your website from yummly, will definitely have to try some others. Thanks!
I am happy you found my website, Josh! Nice to meet you!
Hi Tania, looks delicious. I’m allergic to mushrooms. Do you have any optional suggestions that will go just as wel?
Hi Kerry! I would suggest trying this dish with cauliflower or eggplant. Although the flavor will be different I would assume that it should work as well.
Love this recipe Tania and I’m not even a pasta girl. But those shrooms and that feta are calling me.
Thanks, Christine! 🙂
OMG I love that you did a brown butter wine sauce! Definitely pinning this for later…what a luxurious winter comfort food recipe!
Thank you, Taylor!
Gnocchi!! So simple but so amazingly delicious. I love the mushrooms and feta you added here! I’ll have to track down some good feta cheese and try this soon – yum!
Thanks Kathryn! I hope you try some good feta soon!
Looks delicious, Tania! My husband’s grandmother taught me how to make gnocchi but I am sad to say I only did it once…I just buy it already made. It was really good though. I am with you on the feta…I buy big blocks of it too. The crumbles don’t taste anywhere near the same.
Thanks! I am happy to hear that you found some good feta, Michelle!
I’m totally with you on the store-bought gnocchi – so much easier and usually very good! I love this version with mushrooms and feta.
I wanted to say that I am also a food blogger living in NJ but originally from Ukraine. I moved here much much earlier than you so I mostly grew up in Brooklyn where my family moved, but still, what are the odds of that! Where in NJ are you? I’m in Woodbridge.
Thanks Kate! Store-bought gnocchi are delicious and save a lot of time.
I live in Atlantic City and I am more than happy to connect with you!