Mushrooms and Gnocchi

#21 in my '100 30 Minute Meals' series is this rich and comforting Mushrooms and Gnocchi. Made with crispy pan-fried gnocchi, buttered mushrooms and onions, garlic, fresh thyme, Worcestershire sauce, beef broth, cream, and Parmesan cheese.

Why You'll Love this Mushroom and Gnocchi Recipe:

• Comes together in just 30 minutes!
• And made in just one pan! Use a large frying pan to crisp up the gnocchi and use the same pan to create the creamy mushroom sauce.
• Adaptable to most dietary needs. This recipe can be made vegetarian and gluten-free.

Key Ingredients:

• Gnocchi: This pillowy dumpling is pan-fried in butter until crispy on the outside and soft on the inside.
• Mushrooms & Onions: Cooked in butter until soft and tender to begin the sauce.
• Flour: Sprinkled over the mushroom and onion mixture to create a 'roux'. This thickens the sauce.
• White Wine: Used to deglaze the pan and add a touch of acidity.
• Beef Broth & Heavy Cream: Create the creamy sauce.
• Flavor Enhancers: Fresh thyme, Worcestershire sauce, minced garlic, and a pinch of nutmeg.

Dietary Swaps:

• Gluten-Free: Use a gluten-free gnocchi such as Sanitti Gluten-Free Potato Gnocchi, and ensure all store-bought ingredients (beef broth) are certified gluten-free.
• Vegetarian: Swap broth for a veggie broth.
• No Alcohol: Deglaze pan with a bit of broth before stirring in the remaining amount.

Recipe Variations:

• Add a protein, such as crumbled ground sausage or shredded rotisserie chicken.
• Use a variety of mushrooms, such as shitake or oyster.
• Add some greens. When adding the cream and the Parmesan, through in a handful of spinach as well.

Tips & Notes:

• Clean mushrooms with a paper towel to remove any dirt before slicing.
• Pan fried gnocchi becomes crispy on the outside and light and fluffy on the inside.
• For softer gnocchi, it can be simmered in a pot of boiling water instead of pan fried.
• If sauce becomes too thick, add a splash of broth or cream.

Storage & Reheating:

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat on the stove top over medium-low heat. Stir often, adding broth or cream as needed, until warmed through.

More 30 Minute Meals You Will Love:

• Creamy Mushroom Chicken Pasta
• Rich & Creamy Mushroom Garlic Hamburger Gravy
• Homemade Beef Stroganoff Hamburger Helper
• Butter Chicken Pasta
• Sausage Leek Pasta

Recipe

Mushrooms and Gnocchi

Made with crispy pan-fried gnocchi, buttered mushrooms and onions, garlic, fresh thyme, Worcestershire sauce, beef broth, cream, and Parmesan cheese.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Pasta

Servings 4

Calories 420 kcal

Ingredients

  

1x2x3x

• 4 tablespoon butter divided
• 1 16 oz package gnocchi
• ½ white or yellow onion diced
• 8 oz brown mushrooms cleaned & sliced
• 1 tablespoon minced garlic
• 1 teaspoon Worcestershire sauce
• 1 sprig fresh thyme leaves removed
• 2 tablespoon flour
• 2 tablespoon white wine
• 1 ½ cups beef broth
• ½ cup heavy cream
• 1 tablespoon grated parmesan
• Pinch ground nutmeg
• Salt & pepper to taste

Instructions

 

• Prep mushrooms, onions, and garlic.
• In a large high-sided skillet, melt 2 tablespoon butter over medium-high heat. Add gnocchi and cook 6-8 minutes, stirring every 1-2 minutes, until crisp on the outside and soft inside. Transfer to a paper towel-lined plate.
• In the same skillet, melt remaining 2 tablespoon butter. Add mushrooms and onions. Cook 4-6 minutes, stirring often, until tender.
• Add garlic, Worcestershire sauce, and thyme. Cook 1 minute more.
• Sprinkle evenly with flour and cook 1 minute, stirring to coat.
• Add white wine and cook 1 minute more, stirring constantly.
• Stir in beef broth and bring to a gentle simmer.
• Reduce heat to medium-low. Stir in heavy cream and parmesan. Cook, stirring continuously, until thickened.
• Add a pinch of nutmeg, season to taste with salt & pepper, and fold in the pan-fried gnocchi.
• Serve warm and enjoy.

Notes

• Clean mushrooms with a paper towel to remove any dirt before slicing.
• Pan fried gnocchi becomes crispy on the outside and light and fluffy on the inside.
• For softer gnocchi, it can be simmered in a pot of boiling water instead of pan fried.
• If sauce becomes too thick, add a splash of broth or cream.
• Nutrition values are an estimate only. 

Nutrition

Calories: 420kcalCarbohydrates: 47gProtein: 10gFat: 22gFiber: 3g

Keyword mushrooms and gnocchi

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