Sautéed Tuscan Cabbage & Oyster Mushroom Gnocchi

Sautéed Tuscan Cabbage & Oyster Mushroom Gnocchi is a delicious and comforting dish that combines tender sautéed cabbage and mushrooms with creamy, cheesy gnocchi. 

The dish starts with sautéing garlic and then adding sliced cabbage and oyster mushrooms, sautéing them until tender. White wine is added to the skillet to reduce and then cream, and Parmesan cheese are added to make a creamy and flavorful sauce. 

The cooked gnocchi are then added to the skillet and tossed in the sauce before being served. This dish is perfect for a hearty and satisfying dinner and can be easily adjusted to personal taste.

Sautéed Tuscan Cabbage & Oyster Mushroom Gnocchi


  • 1 head of green cabbage finely sliced.
  • 1 lb. oyster mushrooms, sliced.
  • 1 tbsp olive oil
  • 3 cloves of garlic, minced.
  • 1/4 cup of white wine
  • 1 cup of heavy cream
  • 1/4 cup of grated parmesan cheese
  • Salt and pepper, to taste
  • 1 lb. Cook gnocchi according to package instructions


Bring a pot of salted water to a boil, add the gnocchi and cook for 2-3 minutes or until they float to the surface. Drain and set aside.

In a large skillet, heat olive oil over medium-high heat. Add sliced cabbage and cook for about 5 minutes or until it starts to soften.

Add sliced oyster mushrooms and continue cooking for another 5 minutes or until mushrooms are tender.

Add minced garlic and cook for an additional 1-2 minutes.

Season with salt, pepper, and red pepper flakes to taste.

Add cooked gnocchi to the skillet and toss to combine with the cabbage and mushroom mixture.

Serve hot and garnish with chopped parsley or grated Parmesan cheese if desired.

Sautéed Tuscan Cabbage & Oyster Mushroom Gnocchi