• Karine Wlasichuk

Butter-Basted Wild Mushroom Gnocchi : a Buttery Love Story

Updated: May 1, 2020

As the weather started dipping in the -30 zone this week (pretty sure it did not take that much for the 'Oh the weather outside is frightful' lyric but okay), I have increased the amount of cheese in our meals to make us feel somewhat accepting of this fact. This winter is no different than last year's, but I love how every single year amnesia kicks in and we all pretend that we have never, ever gone through such an icy winter. So, to help you through this cold (but not unforeseen) night, here is a fancy way to serve gnocchi : go to the grocery store, pick out the wildest, most exotic-looking mushrooms (perhaps read up on them beforehand) and throw them into a buttery pan. This is going to be good. And photogenic.

You will need,


Gnocchi (1 pack)

Mozarella (1/3 cup, shredded- optional)

Spinach (a few handfuls, they shrink fast so as much as you wish)

Garlic (4 cloves)

Wild mushrooms (1 1/2 cup)

Parsley (handful, finely chopped)

Sea salt, black pepper (to taste)

Olive oil (about 3 tbsp)

Butter (2 tbsp- mine was infused with garlic and herbs)

Optional: a few drops of truffle oil when garnishing

A few simple steps,


1. Since I bought a pack of dried wild mushrooms, I had to rinse them and let them soak in water for about 20 minutes- which I found to be a very photogenic moment.

2. In a pan over medium-heat, sautée the garlic in olive oil with salt and pepper for about 30 seconds before adding the (now drained and ready to cook) mushrooms, which you leave on one side, evenly spread out, and turn them after about 3 minutes.

3. Add melted butter and parsley (it helps to scoop the butter with a spoon and pour it over the mushrooms, whilst lightly tilting the pan). Add salt and pepper to taste and after about 5 minutes or so of stirring, lower heat and add spinach. Keep stirring, and the sauce will be ready when each leaf is soft.

4. In a separate pot, bring salt water to boil and cook gnocchi (they will be ready as soon as they float, so about 2 minutes). Drain right away and add the mushroom mix into the pot, salt and pepper to taste (if in dire need) and a dash of olive oil.

5. Lastly, add mozzarella and toss everything together.

It wouldn't be a typical night if this container wasn't involved. Let me show you how all leftovers meet their fate: in a Ziploc, off to Rene's work. With fun snacks and sometimes a note signed by Ella.