Easy Parmesan Mushroom Gnocchi

Easy Parmesan Mushroom Gnocchi is a must for the dinner plan this week. Simple, cheesy, earthy and comforting, it’s the perfect fall dish.

I create a lot of weeknight dinner recipes that use grocery store shortcuts, taste amazing, and are great options for the whole family. This mushroom gnocchi is one of those creamy, cheesy, everyone-is-happy meals.

 

Easy Parmesan Mushroom Gnocchi is a family-pleasing meal yet tastes like a delicious date night

I use store-bought gnocchi, mushrooms (get the pre-sliced baby bellas and throw in some other wild mushrooms like beech or enoki), shredded Parmesan and ready-to-eat baby arugula to make this dish easy. Canned chicken broth and a splash of cream mix with the cheese to make an incredible and quick sauce.

Easy Parmesan Mushroom Gnocchi uses a mix of earthy mushrooms

I like to mix the mushrooms because they really do have different flavors. Typically you can grab a package of baby bellas or button mushrooms in every store you go to. However, I love seeing the variety of wild mushrooms offered as well. For this recipe I wanted something fun for kids and chose some beech mushrooms, the little tiny white guys that grow in bundles. I chopped the bundled stems off and had mini mushrooms for the kids to have fun eating.

Even though the pan I call for is nonstick, mushrooms stick just a tad when all the liquid cooks out. I love that though! Then I have little caramelized brown bits that the sauce can simmer with. Ultimately the pan comes out clean, but don’t worry if it starts to stick and brown just a bit. I cooked the baby bella mushrooms and shallots together first, then added my tender beech mushrooms toward the end.

Easy Parmesan Mushroom Gnocchi just takes a few minutes in a skillet

Store bought gnocchi just needs to be simmered a bit to cook it through, then I like to add it to the pan and crisp one side up. It makes it taste yummy and caramelized but also look pretty in the dish. A little golden brown mixed with the dark mushrooms and bright green arugula. We all know beautiful food is much tastier (wink).

Easy Parmesan Mushroom Gnocchi uses store bought gnocchi as a fun alternative to pasta

 

5 from 1 vote
Easy Parmesan Mushroom Gnocchi tastes like you spent all day making it, but it took less than an hour!
Easy Parmesan Mushroom Gnocchi
Work Time
20 mins
Cook Time
10 mins
Total Time
45 mins
 
Buttery sautèed mushrooms and fluffy gnocchi is simple to put together for a weeknight dinner. In a rush I buy the pre sliced mushrooms and save a step. If you find a variety of wild mushrooms like beech or enoki, play around and add them in!
Course: Main Course
Cuisine: American
Yield: 4 servings
Calories: 398 kcal
Ingredients
  • 16 oz store-bought gnocchi
  • 1 tablespoon butter
  • 3 tablespoons olive oil
  • 8 oz baby bella or button mushrooms stems removed and sliced
  • 1 large shallot sliced
  • 2 oz beech or enoki mushrooms stems removed (optional)
  • 1 teaspoon kosher salt
  • 1 cup low-sodium chicken broth
  • 3 tablespoons heavy cream
  • ¼ cup grated Parmesan plus more for garnish
  • 1 cup baby arugula
  • Red pepper flakes
Instructions
  1. Simmer a large pot of salted water and cook gnocchi until it floats, about 2 minutes. Remove and drain; set aside.
  2. Meanwhile heat butter and 1 tablespoon olive oil in a nonstick skillet over medium-high heat and add sliced mushrooms and shallots. Cook, stirring frequently, until mushrooms are soft and almost all the liquid is gone. Add the beech mushrooms (if using) and salt. Cook 3 minutes more just to heat beech mushrooms through. Transfer mixture to a bowl or plate and place skillet over heat again.
  3. Add the remaining 2 tablespoons olive oil and the cooked gnocchi. Move gnocchi around to cover bottom of skillet and let cook, without stirring, about 2 minutes to brown. Add chicken broth, cream and Parmesan and stir to move gnocchi from the bottom of the pan. Let mixture simmer until sauce is slightly thickened, about 1 minute.
  4. Add mushrooms back to skillet and stir to combine. Serve gnocchi immediately with a sprinkling of arugula and red pepper flakes if desired. Season to taste with extra salt.
Recipe Notes

Even though the pan I call for is nonstick, mushrooms stick just a tad when all the liquid cooks out. I love that though! Then I have little caramelized brown bits that the sauce can simmer with. Ultimately the pan comes out clean, but don't worry if it starts to stick and brown just a bit.

Nutrition Facts
Easy Parmesan Mushroom Gnocchi
Amount Per Serving
Calories 398 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 7g 35%
Cholesterol 28mg 9%
Sodium 1114mg 46%
Potassium 315mg 9%
Total Carbohydrates 45g 15%
Dietary Fiber 3g 12%
Sugars 2g
Protein 10g 20%
Vitamin A 8.5%
Vitamin C 3.3%
Calcium 10.7%
Iron 26.8%
* Percent Daily Values are based on a 2000 calorie diet.

If you liked this mushroom gnocchi recipe, you may want to check out my Cauliflower Mac N Cheese and Chicken Tomato Bisque.
Recipe and photography by Tara Bench
Recipe originally contributed to IHeartNaptime.net

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