Potato gnocchi with mushrooms and feta is one of those dishes that hits every note—earthy, creamy, savory, and deeply comforting. These soft, pillowy dumplings pair beautifully with the umami richness of sauteed mushrooms and the tangy saltiness of feta cheese. It’s a cozy, hearty meal that feels elegant enough for entertaining but simple enough for a weeknight dinner.
Making gnocchi from scratch might sound intimidating, but it’s actually quite approachable. With just a few ingredients—mostly pantry staples—you can make a restaurant-quality dish in your own kitchen. The key is in the technique, and once you’ve made it once, you’ll want to do it again.
The mushrooms bring a rich, earthy flavor that contrasts the lightness of the potato gnocchi. Whether you use cremini, shiitake, oyster, or a mix of wild mushrooms, they create depth and complexity in every bite.
Pan-searing the gnocchi after boiling gives them a slight crisp on the outside while maintaining their tender, fluffy interior. This extra step elevates the texture and makes them absolutely irresistible.
Feta cheese crumbles add bursts of creaminess and briny flavor, which complement the savory mushrooms and provide balance to the dish. It’s not a heavy sauce—just a few elements working together in harmony.
Fresh herbs like thyme or parsley bring brightness, while a touch of garlic infuses the entire dish with warmth and aroma. Finish it with a drizzle of olive oil or a squeeze of lemon for added vibrancy.
This dish works well as a vegetarian main or a flavorful side. Serve it alongside a green salad or roasted vegetables for a complete meal.
You can also make the gnocchi in advance and freeze them, making weeknight cooking even easier. Just boil and sear when ready to eat.
Potato gnocchi is wonderfully versatile, but when paired with mushrooms and feta, it becomes something special. It’s the kind of meal you’ll crave again and again.
And don’t worry about making perfect shapes—gnocchi is rustic by nature. Whether you roll them with a fork or leave them as simple pillows, they’ll still taste amazing.
This recipe doesn’t rely on heavy cream or butter. Instead, it lets the ingredients shine in their natural textures and flavors.
A cast iron skillet or sauté pan works perfectly for this dish, allowing the gnocchi and mushrooms to develop color and flavor without crowding.
While the steps may seem detailed, the cooking process is straightforward. Once you boil the potatoes, it all comes together quickly.
This is also a great way to use up leftover mashed potatoes or turn humble pantry ingredients into something gourmet.
With each bite, you’ll get a mix of crisp, tender, salty, and savory—it’s a complete comfort experience that also feels light and wholesome.
Servings:
Serves 4
Time:
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour
Ingredients:
For the Gnocchi:
- 2 large russet potatoes (about 1.5 lbs)
- 1 cup all-purpose flour (plus more for dusting)
- 1 egg yolk
- 1/2 tsp salt
For the Sauce:
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 8 oz mixed mushrooms, sliced
- 2 cloves garlic, minced
- 1/4 tsp black pepper
- Salt to taste
- 1/2 cup crumbled feta cheese
- 1 tbsp chopped fresh thyme or parsley
Instructions:
- Boil whole potatoes with skin until fork-tender, about 20–25 minutes.
- Drain and let cool slightly, then peel and mash until smooth.
- Spread mashed potatoes on a surface, sprinkle with flour and salt, and add the egg yolk.
- Gently knead until a soft dough forms. Do not overwork.
- Divide into 4 portions and roll into long ropes.
- Cut into 1-inch pieces and roll with a fork or leave as is.
- Boil gnocchi in salted water until they float (2–3 minutes). Drain.
- In a large skillet, heat olive oil and butter over medium heat.
- Add mushrooms and cook until browned and tender, about 6–8 minutes.
- Add garlic and cook another minute. Season with salt and pepper.
- Add cooked gnocchi to the pan and sauté until lightly golden.
- Remove from heat and stir in feta and fresh herbs.
- Drizzle with extra olive oil or lemon juice if desired. Serve warm.
Tips:
- Let potatoes cool slightly before mashing for a drier texture.
- Avoid over-kneading the dough to keep gnocchi light and tender.
- Use a fork or gnocchi board to add ridges that hold flavor.
- Use high heat when sautéing mushrooms to avoid sogginess.
Why You Will Love This Recipe:
This Potato Gnocchi with Mushrooms and Feta is a delicious balance of earthy, tangy, and comforting flavors. It’s easy to make, deeply satisfying, and feels gourmet without being fussy.
Summary:
Soft homemade gnocchi paired with savory mushrooms and tangy feta makes for a comforting and elegant meal. Simple ingredients, rich flavors, and an irresistible texture come together in this satisfying dish.
