Gourmet ME - Potato Gnocchi with Mushooms and Feta

Potato Gnocchi with Mushooms and Feta

Nov 10 2016

Our delightful potato gnocchi combined with fragrant mushrooms and creamy feta cheese make a perfect vegetarian dinner. It takes just 30 minutes to cook this delicious goodness.

Servings: 4 servings
Preparation time: 10 minutues
Cook Time: 20 minutes


453 g potato gnocchi
226 g shiitake mushrooms roughly chopped
226 g white button mushrooms roughly chopped
2 tbsp butter
garlic cloves minced
1 tsp finely chopped fresh rosemary leaves
157 ml non-alcoholic white wine such as Chardonnay, Sauvignon Blanc, White Zinfandel.
78 ml crumbled feta cheese
chopped parsley to garnish


1. In a medium pot, bring water to boil. Add the gnocchi and cook according to the package instructions. Drain and set aside.

2. 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.

3. Add non-alcohlic 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.

4. Remove pan from the heat and sprinkle feta cheese on top. Garnish the dish with some fresh chopped parsley. Enjoy!

  • Potato Gnocchi with Mushooms and Feta
  • Potato Gnocchi with Mushooms and Feta