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Yields:
4 serving(s)
Prep Time:
10 mins
Total Time:
25 mins
Cal/Serv:
375
Gnocchi will always hit the spot for a quick, delicious meal. It really couldn’t be simpler. It’s highly advised to cook the mushrooms 'til golden brown perfection. Without that step, you’re missing half the pleasure of this dish.
No fear if you don’t have a large skillet. Just split the mushrooms and gnocchi into batches so they have plenty of space to cook. Yes, it’s great on its own as a main, but it also makes for a winning, hearty sidekick to roasted chicken or rosemary pork chops.
Have you made this yet? Let us know how it went in the comments below!
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Ingredients
- 4 Tbsp.
extra-virgin olive oil, divided
- 8 oz.
baby bella mushrooms, sliced
- 1
small shallot, finely chopped
- 2
cloves garlic, minced
Kosher salt
- 1
(17-oz.) package gnocchi
- 2 Tbsp.
unsalted butter
Pinch of crushed red pepper flakes
Grated Parmesan, for serving
Directions
- Step 1In a large skillet over medium-high heat, heat 2 tablespoons oil. Add mushrooms and cook, stirring occasionally, until golden brown, about 8 minutes. Add shallot and garlic and cook, stirring occasionally, until shallot is softened, about 3 minutes more; season with salt. Transfer mushroom mixture to a medium bowl.
- Step 2In same skillet over medium-high heat, heat remaining 2 tablespoons oil. Add gnocchi in an even layer and cook, undisturbed, until golden brown on the bottom, about 5 minutes. Stir and continue to cook, stirring occasionally, until gnocchi is cooked through, about 2 minutes more. Add butter and return mushrooms to skillet. Cook, stirring, until butter is melted, about 2 minutes. Stir in red pepper flakes; season with salt.
- Step 3Divide gnocchi mixture among plates or shallow bowls. Top with Parmesan.
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