Pillowy gnocchi with mushrooms and herbs in a creamy skillet sauce. Warm, satisfying, and perfect for weeknights.
# Components:
→ Gnocchi and Sauce
01 - 2 pounds potato gnocchi, fresh or frozen
02 - 2 tablespoons olive oil
03 - 1 tablespoon unsalted butter
04 - 1 pound mixed mushrooms, sliced (such as cremini, shiitake, baby bella)
05 - 3 cloves garlic, minced
06 - 1/2 cup dry white wine or vegetable broth
07 - 1 cup heavy cream
08 - 1/2 cup grated Parmesan cheese, plus extra for serving
09 - Salt and freshly ground black pepper, to taste
→ Fresh Herbs
10 - 2 tablespoons chopped fresh thyme
11 - 2 tablespoons chopped fresh parsley
12 - 1 tablespoon chopped fresh sage
→ For Serving
13 - Red pepper flakes, optional
14 - Lemon wedges
# Method:
01 - Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions until they float to the surface, about 2 to 3 minutes for fresh or 4 to 5 minutes for frozen. Drain well and set aside.
02 - Heat olive oil and butter in a large skillet over medium-high heat. Arrange the sliced mushrooms in a single layer and cook undisturbed for 3 to 4 minutes until golden brown. Stir and continue cooking for an additional 2 minutes until the mushrooms are tender.
03 - Add the minced garlic to the mushrooms and sauté for 30 seconds until fragrant. Pour in the white wine or vegetable broth and simmer for 2 minutes to slightly reduce. Add the heavy cream and bring to a gentle simmer.
04 - Add the drained gnocchi to the skillet and toss to coat in the sauce. Stir in Parmesan cheese, thyme, parsley, and sage. Season with salt and pepper to taste. Simmer for 1 to 2 minutes until the sauce thickens slightly and coats the gnocchi.
05 - Divide into bowls and top with extra Parmesan, a pinch of red pepper flakes if desired, and a squeeze of fresh lemon juice.
