Melt butter in a large cast iron skillet or sauté pan over medium-high heat.
Add minced garlic and stir, heating the garlic for about 30 seconds before adding the mushrooms to the pan. Stir mushrooms and garlic for 1-2 minutes.
Add gnocchi to the pan and stir ingredients together. Cook gnocchi for 4-5 minutes, stirring regularly.
Sprinkle chopped basil evenly over pan and stir ingredients, cooking for about one more minute. Gnocchi will be slightly browned and crisp on the outside.
Remove skillet from heat. Serve immediately.
Notes
Makes approximately 4 servings.
Use the packages of refrigerated gnocchi that you may find in your grocery store's deli section or near the dairy or cheese section. A 12-ounce package has two servings, and this recipe calls for 2 packages.
Use cremini mushrooms (baby bella mushrooms) for the best flavor.
You can substitute vegan butter for regular unsalted butter to make this a vegan mushroom gnocchi dish.
Storage: Store in an airtight container in the refrigerator for up to 4 days.