Mushroom Gnocchi
This easy mushroom gnocchi recipe is lightning fast to cook, but full of deep, woodsy flavor. A milk-based creamy parmesan sauce adds plush texture and makes it a cozy, one-pan dinner.
Servings: 4
Ingredients
- 2 tablespoons extra virgin olive oil, divided
- 1 large shallot, finely diced
- 1 pound mushrooms, sliced or cut into wedges
- Kosher salt
- Freshly ground black pepper
- 2 garlic cloves, minced
- 1 teaspoon minced fresh thyme and/or sage leaves, plus more to serve
- 1 tablespoon balsamic vinegar (optional)
- 1 tablespoon Worcestershire sauce (optional)
- 1 tablespoon butter
- 1 (16- to 17.6-ounce) package shelf-stable or refrigerated potato gnocchi
- 1 1/2 cups milk
- 1 tablespoon cornstarch
- 1 (5-ounce) bag baby spinach (optional)
- 1/2 cup grated Parmesan cheese (1 1/2 ounces), plus more for serving
Instructions
- Steam the mushrooms. Warm a large (12-inch) skillet or sauté pan over medium-high heat and film it with 1 tablespoon olive oil. Add the shallot and sauté, stirring often, until translucent, about 2 minutes. Add the mushrooms to the pan and spread them into an even layer. Season them with a pinch (about 1/2 teaspoon each) salt and pepper. Cover and cook, without stirring, until they slump and release their liquid, about 3 minutes.
- Sear the mushrooms. Remove the lid and cook until the liquid evaporates and the mushrooms begin to caramelize, about 3 to 6 minutes, depending on the type of mushroom and the size of the pieces. Stir again, spread into an even layer again and sear, without stirring, until mushrooms are sizzling and browning, another 3 minutes. Add the garlic, thyme and/or sage and stir to combine, cooking another minute until fragrant.
- Deglaze the pan. Lower heat to medium. Add the vinegar and Worcestershire sauce and scrape the pan with a wooden spoon to release any browned bits clinging to the pan. Transfer the mushroom mixture to a plate and set aside. If not using the Balsamic and Worcestershire sauce you can skip this step and simply transfer the mushrooms to a plate.
- Sizzle the gnocchi. Return the pan to the heat and add the butter and the remaining tablespoon of olive oil. Add the gnocchi,spread them in a single layer, and cook, stirring occasionally, until golden-brown and lightly crisp in spots, about 4 minutes. Return the mushrooms to the pan with the gnocchi, pouring in any accumulated juices.
- Make the sauce. Whisk together the milk and cornstarch to make a slurry and pour it into the pan. Bring the mixture to a simmer and cook until the sauce thickens to a velvety consistency, about 2 minutes. Stir in the spinach and cover for a minute to steam the leaves, just until bright green.
- Finish and serve. Stir in the cheese. Taste and season with additional salt and pepper, and Worcestershire sauce. Divide gnocchi among bowls. Finish with a sprinkle of fresh thyme and a little extra Parmesan.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and balsamic vinegar used in this recipe.
- Simplify it: You can skip the step of removing the mushrooms from the pan to brown the gnocchi and simply add the gnocchi directly to the mushrooms. I like the nutty flavor and color contrast browning the gnocchi on their own adds, but on a busy weeknight it’s nearly as good without this extra step.
- Add a drizzle. If you have it on hand, a thin swizzle of sweet and sour balsamic glaze is a restaurant-style touch that suits the savory mushroom flavor well. A few drops of truffle oil would also make for an elegant finishing touch.
Nutrition
Calories: 241.6kcal | Carbohydrates: 14.6g | Protein: 10.6g | Fat: 16.7g | Saturated Fat: 6.5g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 7.3g | Trans Fat: 0.1g | Cholesterol: 29.4mg | Sodium: 340.3mg | Potassium: 591.6mg | Fiber: 1.5g | Sugar: 8.2g | Vitamin A: 394.8IU | Vitamin C: 4.8mg | Calcium: 240.4mg | Iron: 1.1mg
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