Mushroom Gnocchi SkilletJump to Recipe
When some people think of comfort food they may think of fried chicken, biscuits, or even something like shrimp and grits. But for me, creamed mushrooms can be the most comforting thing on any given night. Cooked correctly, they are filling without being too heavy, and relatively easy to cook compared to other dinner options.
This mushroom gnocchi skillet starts with a variety of mushrooms. I recommend using what looks good in your store or market, but you can almost always find good cremini and shiitake mushrooms so use a mix of those at a minimum. Any other varieties you can grab just jazz it up more.
To keep this recipe a solid weeknight dinner, I just used store-bought gnocchi which is quick to cook (quicker than pasta even) and folds in perfectly with the creamed mushrooms.
The key to making the mushrooms is to let them sear on their own for a few minutes in butter and then stir in the other ingredients. This caramelizes them slightly and intensifies their flavor.
Pile this gnocchi skillet in a big bowl and dinner is ready.
Just in time for fall, this quick mushroom and gnocchi skillet is rich and savory without being too heavy. A perfect weeknight fall meal!
1) Add gnocchi to salted water and cook until the gnocchi are floating and fork tender, about 3-4 minutes. Then drain and set aside.
2) Chop mushrooms into big chunks. I like to use a mix of cremini mushrooms, shiitake mushrooms, and any other varieties that look good.
3) In a large skillet over medium heat, add Land O Lakes® Butter with Canola Oil. Once melted, add mushrooms and cook for 5-6 minutes until mushrooms have released their liquid and are browning in spots.
4) Add onions and garlic and stir to combine. Cook for another 2-3 minutes until veggies are soft.
5) Add vegetable stock and use liquid to scrape up any bits stuck to the pan. Turn heat down to medium low and let simmer for a minute or two.
6) Turn heat down to low and stir in cream and fresh thyme. Season with a pinch of salt and pepper.
7) Fold in reserved gnocchi and cook until the sauce coats the gnocchi. If the pan seems very dry, add water in ¼ cup batches to loosen the sauce. If it is too watery, continue to simmer, stirring regularly, until it thickens.
Serve while warm.
The real key of this recipe is the mushrooms. You could use all of the same variety, but it’s a great chance to play around with some new varieties as well. At a minimum, get some crimini mushrooms as they cook up easily and have a nice meaty texture. Then add in shiitake which have more umami savory flavors plus whatever else looks good!
You want about a pound and half of mushrooms total. It’ll look like too much at the beginning but they cook down quite a bit. Sear the mushrooms with butter in a large wide skillet. Don’t fuss with them too much. You want them to brown slightly as they start to cook.
Then you can add in the onions and garlic and cook them for a few minutes before adding the vegetable stock.
Use the stock to stir up any bits stuck to the pan and then turn the heat down to low and stir in the cream.
Fold in the cooked gnocchi very last!
Season the dish again to taste with salt and pepper and you’re in business!
Divide the mushroom gnocchi skillet between a few bowls and garnish with fresh thyme!
This dish screams fall to me and while it may not be fall colors yet where you live, just bookmark it for when they come.