I had a great time developing this recipe with Land O’Lakes Kitchen Conversations. I’m a devoted butter fan—especially brown butter. Its toasty, nutty notes deepen flavors in a way plain butter just can’t. I’ve been wanting to cook with gnocchi for a while, and pairing store-bought gnocchi with brown butter made for a quick, satisfying meal that comes together in under 30 minutes.
I’m proud to support the Land O’Lakes Pin a Meal. Give a Meal. campaign for Feeding America®. The campaign helps bring awareness to hunger and supports meal donations. For each recipe pinned or repinned, Land O’Lakes donates meals to Feeding America®—a simple action that can make a real difference.
Below is a clear, step-by-step method for Gnocchi with Brown Butter Cream Sauce & Kale, with photos illustrating the key steps.
Why brown butter?
When butter is gently melted and cooked a bit longer, the milk solids toast and develop a warm, nutty aroma and flavor—this is brown butter. It adds depth to simple ingredients like gnocchi, mushrooms, and kale without overwhelming them. Watch it closely while it browns; it can go from perfect to burned quickly.
Step-by-step overview
Begin by melting butter in a nonstick skillet over medium heat. The butter will foam, then the foam will subside and the solids will start to brown—this takes just a few minutes. Remove the brown butter from the pan when it reaches a rich, golden-brown color and set it aside.
Using the same skillet, reserve a teaspoon of the brown butter to cook the vegetables. Sauté chopped red pepper and sliced portobella mushrooms until the mushrooms soften and release their juices. Add chopped kale and cook just until it turns bright green and wilts slightly.
Pour in heavy cream and return the remaining brown butter to the pan. Let the sauce simmer for a few minutes to thicken slightly and bring the flavors together. Season with salt and pepper to taste.
Cook gnocchi according to package instructions, drain, and combine with the sauce. Finish with freshly grated Parmesan cheese. This dish is comforting and rich but balanced by the savory vegetables and bright kale. Leftovers reheat well, making it an excellent choice for an easy next-day meal.
Gnocchi with Brown Butter Cream Sauce & Kale Recipe
Prep Time: 15 minutes Cook Time: 10 minutes Total Time: 25 minutes
Servings: 2 to 3
Ingredients
- 1 Land O Lakes® Unsalted Butter half stick (4 tablespoons)
- 2 fresh portobella mushrooms, washed and sliced
- 1/2 red pepper, chopped
- 1 cup chopped kale, washed and stems removed
- 1/2 cup heavy cream
- Salt and pepper, to taste
- 1 lb package mini or regular gnocchi, prepared according to package instructions
- Grated Parmesan cheese, for serving
Instructions
- In a nonstick skillet over medium heat, melt the butter. Cook for 3–4 minutes, swirling the pan until the solids turn golden brown and the butter smells nutty. Remove the brown butter from the pan and set aside.
- Return the skillet to the stove and add 1 teaspoon of the reserved brown butter. Add the sliced mushrooms and chopped red pepper. Cook for 3–5 minutes, stirring occasionally, until the mushrooms are softened and slightly reduced.
- Add the chopped kale and cook 1–2 minutes more, until the kale is bright green and just wilted.
- Pour in the heavy cream and add the remaining brown butter. Stir to combine and simmer for 3–4 minutes, stirring occasionally, until the sauce thickens slightly. Season with salt and pepper.
- Toss the cooked gnocchi with the sauce and serve topped with grated Parmesan.
This is fast, comforting food: the tender gnocchi with the nutty brown butter cream, bright kale, mushrooms, and peppers makes a balanced, flavorful plate. It reheats well and is perfect for a quick weeknight dinner.
By pinning this recipe in the original campaign, a donation provided meals to Feeding America®. The Land O’Lakes Foundation supported meal donations during the promotion period.
Disclosure: The Little Kitchen partnered with Land O’Lakes for an endorsement of Land O’Lakes® Butter for the Kitchen Conversations blogger program. This post was sponsored by Land O’Lakes.
