Gnocchi with Mushrooms
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.
Servings 3
Calories 77kcal
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.
Nutrition
Calories: 77kcal | Carbohydrates: 3g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 5mg | Potassium: 288mg | Fiber: 1g | Sugar: 1g | Vitamin A: 278IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 0.5mg