This One-Pan Skillet Gnocchi with Mushrooms is a fast, simple, satisfying dish. This vegetarian, dairy-free recipe is perfect for Meatless Mondays or any busy weeknight!
When you're looking for a hearty, satisfying meal that can be cooked in a flash, one-skillet recipes can be a lifeline.
We love breaking out the cast iron skillet to make simple dinners like One Pan Butter Garlic Chicken with Asparagus and One Pan New Orleans Style BBQ Shrimp.
And if you want a rich, flavorful vegetarian dish that is truly satisfying, try this tasty Skillet Gnocchi with Mushrooms recipe.
[feast_advanced_jump_to]🌟 Why this recipe works
Gnocchi and mushrooms is always a winning combination.
- Fast – This recipe comes together so quickly that We will sometimes whip it up for one of the Fast Lunch meals when We work from home. From start to finish, it takes anywhere from 20 minutes to 30 minutes to make.
- Simple– This simple recipe calls for simply 5 simple ingredients you can easily find at your local grocery store.
- Umami flavors– With tender potato gnocchi and rich, earthy mushrooms, this is a simple vegetarian dinner that delivers big flavors.
🍄 Ingredient notes
You simply need five simple ingredients that are simple to find in any local grocery store.
- Butter – Use unsalted butter in this recipe.
- Garlic – Fresh minced garlic cloves add big flavor to the gnocchi.
- Fresh mushrooms – Baby bella mushrooms, which are brown mushrooms also known as cremini mushrooms, add the best flavor to this dish. But you can also use white mushrooms (button mushrooms) or porcini mushrooms.
- Gnocchi – This recipe calls for store-bought gnocchi that you can usually find in the refrigerated deli section of your grocery store. You definitely want to use the refrigerated deli section gnocchi, and not dry shelf-stable gnocchi, as the cooking times are different for those.
- Basil – Sliced fresh basil finishes this gnocchi recipe with bright herbal zing.
- Salt and pepper – Season the finished dish with kosher salt and ground black pepper to taste.
Note: This recipe makes a thin yet flavorful mushroom sauce that clings to the gnocchi. If you want to make a creamy mushroom sauce, you could add heavy cream, a little chicken broth, and whisk in some flour.
✅ Step-by-Step instructions
Full ingredient list and detailed instructions are in the printable recipe card at the bottom of this post.
- Melt butter in a large cast iron skillet or sauté pan over medium-high heat.
- Add minced garlic and stir, heating the garlic for about 30 seconds before adding the mushrooms to the pan. Stir mushrooms and garlic for 1-2 minutes.
- Add cooked gnocchi to the pan and stir ingredients together. Cook gnocchi for 4-5 minutes, stirring regularly.
- Sprinkle chopped basil evenly over pan and stir ingredients, cooking for about one more minute. Gnocchi will be slightly browned and crisp on the outside.
- Remove skillet from heat. Season the finished dish with kosher salt and ground black pepper as needed. Serve immediately.
👩🏻🍳 Cooking tips and recipe FAQs
Cooking tips and substitutions:
- This recipe is made with refrigerated gnocchi. If you decide to use shelf-stable gnocchi that you find in the dry pasta aisle, it's better to boil the gnocchi first to cook it. Then add it to the skillet.
- Use the packages of refrigerated gnocchi that you may find in your grocery store's deli section or near the dairy or cheese section. A 12-ounce package has two servings, and this recipe calls for 2 packages.
- Use cremini mushrooms (baby bella mushrooms) for the best flavor.
- You can substitute vegan butter for regular unsalted butter to make this a vegan mushroom gnocchi dish.
- You can also use a couple of tablespoons of olive oil instead of butter if you prefer.
Traditional freshly-made gnocchi is boiled, which gives it a soft, pillowy texture. Skillet gnocchi is pan-fried and often is not boiled first. This method works especially well if you're using store-bought gnocchi that you'd find in the refrigerated section of your local grocery store. The result is a crispy texture on the outside.
Can you pan-fry gnocchi without boiling?Yes, if you're cooking with refrigerated, store-bought gnocchi, you can pan-fry it to give it a pleasant, crispy outer texture. In fact, this can be the best way to cook this type of gnocchi, as boiling it can often make it gummy. However, if you're making fresh gnocchi from scratch or using shelf-stable dry gnocchi from the pasta aisle, you'll want to boil it.
What's the best way to store gnocchi leftovers?Store leftover mushroom gnocchi in an airtight container in the refrigerator for up to 4 days.
How do you reheat gnocchi?To reheat gnocchi, first melt some butter in a skillet, then add the gnocchi. Cook over low heat until warmed throughout, stirring frequently so the gnocchi doesn't stick to the pan.
🍽️ Serving ideas
This tasty mushroom gnocchi dish goes well with a variety of side dishes.
Consider serving a side of green vegetables, such as an Asian Carrot Cucumber Salad, Air Fryer Broccoli or Grilled Asparagus.
For dessert, pair it with an equally rich chocolate dessert. These Double Chocolate Coffee Cookies, Pinot Noir Browinies, or Chewy Chocolate Fudge Cookies would be a decadent way to end a rich and special meal at home!
🍷 Wine pairings for mushroom gnocchi
This mushroom gnocchi recipe pairs well with both white wine and red wine.
For red wine lovers, pair this dish with a Pinot Noir. This lovely light-bodied red wine has berry notes with undertones of earthy flavor. This helps bring out the natural umami from the mushroom flavor.
If you prefer white wine, you could pair it with an unoaked or lightly oaked Chardonnay or a crisp Pinot Gris. Either dry white wine would complement the buttery pillowy gnocchi.
🥘 Kitchen tools and equipment
If you're ready to make this one-pan gnocchi recipe, here are the kitchen tools and equipment you'll need:
- Large skillet – A large cast-iron skillet is the key to this tasty mushroom recipe
- Spoon – Use a wooden spoon to cook the ingredients in the skillet.
More great recipes using pasta and mushrooms
- Mushroom Pesto Pasta
- Zucchini Mushroom Pasta
Creamy Vegan Mushroom Pasta- Creamy Vegan Pasta with Crispy Mushrooms
Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you truly loved it, please leave a comment further down on the page. Thank you!
Skillet Gnocchi with Mushrooms
By Marlynn Schotland Prep Time: 10 mins Cook Time: 20 mins Total Time: 30 mins Servings: 4 servings
This skillet gnocchi with mushrooms is a quick, simple vegetarian pasta recipe full of flavor!
Equipment
- 1 skillet
Ingredients
- 4 Tablespoons unsalted butter
- 3 garlic cloves, minced
- 1¼ cup sliced cremini mushrooms
- 2 packages (12 ounce packages) refrigerated skillet gnocchi
- 2 teaspoons finely chopped basil leaves
Instructions
- Melt butter in a large cast iron skillet or sauté pan over medium-high heat.
- Add minced garlic and stir, heating the garlic for about 30 seconds before adding the mushrooms to the pan. Stir mushrooms and garlic for 1-2 minutes.
- Add gnocchi to the pan and stir ingredients together. Cook gnocchi for 4-5 minutes, stirring regularly.
- Sprinkle chopped basil evenly over pan and stir ingredients, cooking for about one more minute. Gnocchi will be slightly browned and crisp on the outside.
- Remove skillet from heat. Serve immediately.
Notes
Makes approximately 4 servings.- Use the packages of refrigerated gnocchi that you may find in your grocery store's deli section or near the dairy or cheese section. A 12-ounce package has two servings, and this recipe calls for 2 packages.
- Use cremini mushrooms (baby bella mushrooms) for the best flavor.
- You can substitute vegan butter for regular unsalted butter to make this a vegan mushroom gnocchi dish.
Nutrition
Calories: 110 kcal, Carbohydrates: 2 g, Protein: 1 g, Fat: 11 g, Saturated Fat: 7 g, Polyunsaturated Fat: 0.4 g, Monounsaturated Fat: 3 g, Trans Fat: 0.5 g, Cholesterol: 30 mg, Sodium: 5 mg, Potassium: 113 mg, Fiber: 0.2 g, Sugar: 0.4 g, Vitamin A: 353 IU, Vitamin C: 1 mg, Calcium: 12 mg, Iron: 0.2 mgNutrition information is automatically calculated, so should only be used as an approximation.
