Store-bought gnocchi is pretty much the perfect food because it goes so well with any cooked vegetables and can be made in one saucepan–no waiting for a separate pot of water to come to a boil. We love the combination with mushrooms (which is even easier when you start with our big-batch Meal-Prep Roasted Mushrooms). The Parmesan, butter and olive oil come together into a rich and creamy sauce–all in less than 15 minutes.
| Level: | Easy |
| Total: | 10 min |
| Active: | 10 min |
| Yield: | 2 to 3 servings |
Ingredients
- Kosher salt and coarsely ground black pepper
- 1 pound refrigerated or frozen potato gnocchi
- 1 tablespoon unsalted butter
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 1 1/2 cups freshly grated Parmesan, plus more for serving
- 1 cup roasted sliced mushrooms
- 2 tablespoons chopped fresh chives or parsley
Instructions
- Put 1 1/2 cups water and a pinch of salt in a large saucepan or high-sided skillet. Bring to a boil over high heat and immediately add the gnocchi. Cover and cook until tender.
- Remove from the heat and stir in the butter, olive oil and 2 teaspoons black pepper. Add the Parmesan and mushrooms and stir until the mushrooms are heated through and the cheese is melted, about 2 minutes, returning to low heat if needed. Top with the chives and drizzle with more olive oil. Serve with Parmesan on the side.
Nutrition Facts
| Serving Size | 1 of 3 servings |
| Calories | 596 |
| Total Fat | 28 g |
| Saturated Fat | 14 g |
| Carbohydrates | 50 g |
| Dietary Fiber | 4 g |
| Sugar | 2 g |
| Protein | 34 g |
| Cholesterol | 90 mg |
| Sodium | 1171 mg |
Reviews
Do you drain out the water?
Little spicy (I’m supperrr white) but pretty good overall. First real meal I’ve ever cooked (I’m 19)
Definitely was quick and easy to make! I sautéed the mushrooms in the butter and olive oil, then added the gnocchi to the pan after cooking it. Still had a nice sauce and my husband added cheese. Not sure if I will make again though.
Super great for only 10 minutes, but go easy on the pepper. 1 1/2 teaspoons is plenty.
Yummy!