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    TaraTeaspoon » Main Dish

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    Published: · Modified: Sep 11, 2020 by

    Easy Parmesan Mushroom Gnocchi

    Jump to Recipe Pin Recipe

    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 on white plate and lavender linen

    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 w mix of earthy mushrooms on red w knife

    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 mushrooms and onions 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  store bought gnocchi in frying pan
    A plate of Easy Parmesan Mushroom Gnocchi with mushrooms and onions

    Easy Parmesan Mushroom Gnocchi

    Tara Teaspoon
    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!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 10 mins
    Total Time 45 mins
    Course Main Course
    Cuisine American
    Servings 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
     

    • Simmer a large pot of salted water and cook gnocchi until it floats, about 2 minutes. Remove and drain; set aside.
    • 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.
    • 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.
    • 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.

    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

    Calories: 398kcalCarbohydrates: 45gProtein: 10gFat: 20gSaturated Fat: 7gCholesterol: 28mgSodium: 1114mgPotassium: 315mgFiber: 3gSugar: 2gVitamin A: 425IUVitamin C: 2.7mgCalcium: 107mgIron: 4.8mg
    Want to watch videos to show you how to cook?Check out our Youtube and try this recipe and more.

    If you liked this mushroom gnocchi recipe, you may want to check out my Cauliflower Mac N Cheese and Chicken Tomato Bisque.

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    About Tara Teaspoon

    I’ve been in the food publishing business for over 20 years, creating recipes & food-styling for magazines, books, television & advertising. Order my new cookbook & stick around for amazing things to eat.

    Find out more!

    Recipe and photography by Tara Teaspoon, Recipe originally contributed to IHeartNaptime.net

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    Filed Under: Easy Dinners, Main Dish, Vegetables Tagged With: cream, date night, easy, easy dinner, grated parmesan, mushroom gnocchi, parmesan, weeknight

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    I’ve been sharing my original ideas for years. What began as a passion, turned into a career as magazine Food Editor at Martha Stewart and then Entertaining Director at Ladies’ Home Journal. All in all, I’ve shared recipes, cooking tips, and DIY ideas with more than 24 MILLION people. Make that 24 million and one. Thanks for stopping by Tara Teaspoon!

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