Easy Gnocchi with Mushrooms
We may earn a commission if you decide to make a purchase through our links, at no cost to you. As an Amazon Associate I earn from qualifying purchases. Please read our privacy policy for details.
Our gnocchi with mushrooms is easy to make with just a few ingredients! It’s comforting, low-effort, and perfect for busy weekdays or weeknights.
You’ll want to bookmark this mushroom gnocchi recipe for every time dinner (or lunch) feels like a chore.
Hearty and packed with umami flavors, it’s a satisfying fix when you want comfort without hovering over the stove.
It can even become a one-pan meal if you use refrigerated gnocchi!
WANT TO SAVE THIS RECIPE?
Enter your email below and we'll send the recipe straight to your inbox!
Round out your meal and pair this pasta dish with vegan fried chicken or meatless meatballs!
Why You’ll Love This Gnocchi with Mushrooms Recipe
- This mushroom gnocchi recipe is adaptable! Use refrigerated gnocchi, swap brown mushrooms with your preferred mushrooms, or add your favorite vegetables and sauce.
- This meal of gnocchi with mushrooms comes together fast with a few ingredients.
- Meaty, savory, and hearty, this homemade pasta dish is both comforting and satisfying.
Ingredients And Substitutions
Shelf-stable gluten-free gnocchi – We used dry, packaged potato gnocchi for this gnocchi with mushrooms recipe. Homemade gnocchi also works.
Olive oil – Vegan unsalted butter will also be delicious!
Fennel bulb – You can also make a fragrant and flavorful base with shallots or garlic cloves.
Brown mushrooms – Fresh Baby Bella mushrooms are perfect for this flavorful dish. If unavailable, substitute with white button mushrooms or re-hydrated porcini mushrooms.
For extra nutrients, you can also add veggies like baby spinach!
Parsley – Feel free to substitute or combine different herbs like thyme, basil, or rosemary.
Black pepper, smoked paprika, and salt – The spices are up to you. Red pepper flakes will make an amazing addition if you like your meals with a kick!
Salted water – For cooking the dry gnocchi pasta.
Tips For Making This Recipe
Use Refrigerated Gnocchi
You can use refrigerated gnocchi for a one-pan dish! Simply add the gnocchi directly to the pan after cooking the mushrooms. Then, cook everything for another 4 to 6 minutes, stirring regularly, until the gnocchi are slightly browned.
Add White Wine
This mushroom gnocchi recipe will also be delicious with 1/2 cup of white wine. Once the gnocchi are lightly golden, stir in the wine and cook for 2 minutes. You can also add some vegan parmesan cheese!
Storage and Reheating
Store your leftover gnocchi with mushrooms in an airtight container in the fridge for up to 4 days. To reheat, add a small amount of oil to a skillet, then add the pasta dish and cook over low heat, stirring frequently, until warmed through.
Mushroom Gnocchi Recipe FAQs
Does mushroom sauce go with gnocchi?
Absolutely! Mushroom sauce, especially a rich and creamy mushroom sauce, pairs well with the delicate gnocchi.
What are you supposed to eat gnocchi with?
You can enjoy gnocchi with a variety of sauces, including cream-based, marinara, meat, pesto, or even a simple butter sauce with herbs. Gnocchi is also commonly topped with ricotta and mozzarella cheese. For sides, veggies like green beans and Brussels sprouts go well with gnocchi.
What kind of sauce goes best with gnocchi?
The sauce options for gnocchi are endless! Enjoy the pasta dish with pomodoro, ragu, Alfredo, browned butter, or classic mushroom sauce.
Can you pan-fry gnocchi without boiling?
You can pan-fry gnocchi if you’re using the refrigerated kind. Unlike shelf-stable, dry gnocchi, such as the store-bought potato gnocchi used in this recipe, refrigerated ones don’t require boiling and can even become gummy if you do.
Can I make this mushroom gnocchi recipe gluten-free?
Of course! Just double-check if your gnocchi is gluten-free.
More Delicious Pasta Recipes
- Instant Pot Vegan Mac and Cheese
- Vegan Mushroom Stroganoff
- One-Pot Classic Mushroom Vegan Bolognese Sauce
- Vegan Alfredo Sauce
- Vegan Pasta Puttanesca
I found this recipe for Spaghetti Aglio e Olio that I HAVE to try!
Yay! You have made it this far, and I am so glad! Hey – If you make this recipe, I’d love for you to give it a quick review & star rating ★ below.
Gnocchi with Mushrooms
Equipment
Ingredients
- 2 cups shelf-stable gnocchi
- 1 1/2 tbsp olive oil
- 1/3 cup fennel bulb, chopped
- 2 1/2 cups brown mushrooms, sliced
- 1 tbsp parsley
- 1/2 tsp black pepper
- 1/2 tsp paprika
- Salt to taste
- Salted water for cooking the gnocchi
Instructions
- Bring a pot of salted water to a boil and cook the gnocchi according to package instructions. Drain and set aside.
- Heat oil in a pan over medium-high heat. Add the fennel and mushrooms. Fry them until softened, stirring occasionally.
- Stir in your herbs and spices.
- Transfer the cooked gnocchi to the pan with the mushrooms. Toss the gnocchi with the mushrooms until they are well combined. Cook for about 3 minutes, stirring occasionally, until the gnocchi is lightly golden.
- Transfer to your plate and enjoy!
Notes
- You can use refrigerated gnocchi for a one-pan dish! Simply add the gnocchi directly to the pan after cooking the mushrooms. Then, cook everything for another 4 to 6 minutes, stirring regularly, until the gnocchi are slightly browned.
- This mushroom gnocchi recipe will also be delicious with 1/2 cup of white wine. Once the gnocchi are lightly golden, stir in the wine and cook for 2 minutes. You can also add some vegan parmesan cheese!
- Store your leftover gnocchi with mushrooms in an airtight container in the fridge for up to 4 days. To reheat, add a small amount of oil to a skillet, then add the pasta dish and cook over low heat, stirring frequently, until warmed through.
PIN FOR LATER!
