Potato Gnocchi with Mushrooms and Feta

Potato Gnocchi with Mushrooms and Feta


1 lb potato gnocchi (store-bought or homemade if you can)
1 lb white button mushrooms roughly chopped
2 Tbsp. of unsalted butter
2 garlic cloves, minced
1 tsp. chopped fresh thyme leaves
2/3 cup white wine
1/3 cup crumbled feta cheese
Chopped parsley to garnish



In a medium pot, bring water to boil. Add the gnocchi and cook according to the package instructions. Drain and set aside.
While the gnocchi is cooking, melt the butter in a large frying pan over medium-high heat.
Add the mushrooms and cook for about 5-6 minutes, until they get a little golden-brown.
Add garlic and thyme and cook for another minute.
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.
Remove pan from the heat and sprinkle feta cheese and fresh chopped parsley.
Serve warm.

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