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Gnocchi with Balsamic Reduction

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  • 1 pound gnocchi, fresh or packaged
  • 3/4 cup balsamic vinegar
  • 1/2 sweet onion, chopped
  • 1/2 pepper, chopped (any color will do – I used red)
  • 1/2 cup chopped mushrooms
  • 3 tablespoons garlic basil butter

Garlic Basil Butter

  • 1/4 cup softened butter
  • 1 teaspoon freshly chopped basil
  • 1 teaspoon minced garlic, or however much you want


  • Heat a small saucepan over high heat and add balsamic vinegar. Allow vinegar to come to a boil them immediately reduce to a simmer. Simmer until vinegar reduces by half of the amount – about 8-10 minutes. Set aside and let cool.
  • Heat a skillet on medium-low heat and add 1 tablespoon garlic butter. Add chopped peppers, onions and mushrooms and saute until soft, about 5 minutes. While veggies are cooking, boil water for gnocchi and cook according to directions – they only take a few minutes, so make sure the veggies are almost finished cooking.
  • Drain gnocchi and add to veggies in skillet. Add vinegar reduction and garlic butter and stir to combine. Top with parmesan if desired. Serve and devour!

Garlic Basil Butter

  • Combine ingredients in a bowl and mix to combine.

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