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This wild mushrooms and grass-fed beef over gnocchi is a rustic, restaurant-worthy dinner built on deeply browned mushrooms, tender beef, and pillowy pan-crisped gnocchi. A splash of white wine, garlic, and fresh thyme come together in a silky pan sauce that coats every bite. It’s an easy, cozy skillet meal ready in about 35 minutes.

Ingredients

  • 1 lb (454 g) grass-fed ground beef
  • 1 lb (454 g) shelf-stable potato gnocchi
  • 12 oz (340 g) mixed wild mushrooms (such as chanterelle, oyster, shiitake, and cremini), cleaned and sliced
  • 2 tablespoons olive oil, divided
  • 2 tablespoons unsalted butter, divided
  • 1 medium shallot, finely diced
  • 4 cloves garlic, minced
  • 1/2 cup (120 ml) dry white wine (optional)
  • 3/4 cup (180 ml) beef broth
  • 1/2 cup (120 ml) heavy cream
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon fresh thyme leaves, plus more for garnish
  • 1 1/2 teaspoons kosher salt, divided
  • 1/2 teaspoon black pepper
  • 2 cups (60 g) baby spinach (optional)
  • 1/3 cup (35 g) freshly grated Parmesan, plus more for serving
  • 1 tablespoon chopped fresh parsley, for garnish

Instructions

  1. Heat 1 tablespoon of the olive oil in a large, deep skillet over medium-high heat. Add the ground beef and cook for 5 to 6 minutes, breaking it up, until browned. Season with 1/2 teaspoon of the salt and the pepper. Transfer to a plate, leaving about 1 tablespoon of fat in the pan.
  2. Add the remaining 1 tablespoon olive oil and 1 tablespoon of the butter to the skillet. Add the mushrooms in a single layer, working in batches if needed, and cook undisturbed for 3 to 4 minutes, until golden brown. Stir and cook 3 to 4 minutes more. Season with 1/2 teaspoon of the salt.
  3. Add the shallot and garlic and cook for 1 to 2 minutes, until fragrant.
  4. Pour in the white wine, if using, and scrape up the browned bits. Simmer for 2 minutes until mostly evaporated.
  5. Add the beef broth, cream, Worcestershire sauce, and thyme. Simmer for 5 to 6 minutes, until the sauce thickens slightly. Return the beef to the pan and stir to combine.
  6. Meanwhile, cook the gnocchi: heat the remaining 1 tablespoon butter in a separate nonstick skillet over medium-high heat. Add the gnocchi in a single layer and cook for 6 to 8 minutes, turning occasionally, until golden and crisp on the outside.
  7. Stir the spinach into the mushroom and beef sauce, if using, and cook for 1 minute until wilted. Stir in the Parmesan and the remaining 1/2 teaspoon salt. Taste and adjust the seasoning.
  8. Spoon the mushroom and beef mixture over the crisped gnocchi, or fold the gnocchi into the pan. Garnish with parsley, thyme, and extra Parmesan and serve hot.

Notes

  • Do not crowd the pan when cooking the mushrooms. Overcrowding steams them instead of browning them, so cook in batches if needed.
  • Grass-fed beef is leaner than conventional beef, so avoid overcooking it to keep it tender.
  • Wipe wild mushrooms clean with a damp towel rather than soaking them, as they absorb water.
  • No wild mushrooms available? Use all cremini or a mix of cremini and shiitake.
  • Pan-searing shelf-stable gnocchi straight from the package, without boiling, gives the best crisp texture. For refrigerated or frozen gnocchi, follow package directions.
  • Make ahead: the mushroom and beef sauce keeps refrigerated for up to 3 days. Reheat gently and crisp the gnocchi fresh.
  • Storage: refrigerate leftovers in an airtight container for up to 3 days.
  • Dairy-free option: swap the cream for full-fat coconut milk and the butter for olive oil, and omit the Parmesan.

Nutrition

Find it online: https://thefamilycooking.com/wild-mushrooms-and-grass-fed-beef-over-gnocchi/