Recipes

Miso-Butter Gnocchi and Mushroom Foil Packets

By: The Local Palate

Copy to clipboard

Shelf-stable gnocchi on the grill? Yes, and no need to boil water, either. The pasta pillows turn tender and crispy in foil packets with olive oil and umami-rich miso butter. Add earthy mushrooms, and soon you’ll savor a comforting meal that tastes like it took all afternoon to make.

Note: If your butter is cold and hard from the fridge, place it in a resealable silicone or plastic bag and smack it a few times with a rolling pin to flatten. This trick softens butter instantly.

recipe

yields

Serves 4

Ingredients

8 tablespoons unsalted butter, at room temperature
¼ cup white miso
4 garlic cloves, finely grated
½ teaspoon red pepper flakes
One 17.6- ounce package shelf- stable or refrigerated potato gnocchi
1 pound mixed wild mushrooms (such as shiitake, oyster, or hen of the woods), tough stems trimmed, torn into bite- size chunks
2 tablespoons thyme leaves
¼ cup extra- virgin olive oil
Salt and pepper
¼ cup chopped parsley leaves
For Garnish: Grated Parmesan

Special Equipment: Heavy- duty aluminum foil

steps

Prepare a fire for medium- high heat and set a grate over it. Prepare four large rectangles of aluminum foil, about 12 by 18 inches.
In a bowl, cream together the butter and miso with a fork. Add the garlic and red pepper flakes, mashing to combine.
In a large bowl, combine the gnocchi, mushrooms, and thyme. Drizzle with the olive oil, season with salt and black pepper, and gently toss.
Divide the mushroom and gnocchi mixture evenly among the foil sheets, spooning a mound into the center of each. Finish each mound with a few dollops of the miso- butter mixture (about 3 tablespoons each). Bring the shorter edges of the foil to the center, then fold to make a seam in the center. Fold in the longer edges to seal and create a packet.
Using tongs, place the foil packets seam side up on the grate. Grill until the gnocchi and mushrooms are tender, 12 to 15 minutes.
Carefully open the foil packets, as hot steam will escape. Serve right away, topped with the parsley and Parmesan.

Date Published: 07.02.25