Quick & Easy Gnocchi With Mushrooms: An Easy Side Dish
When you need a quick and delicious side dish, make this Gnocchi and Mushrooms!
This easy side dish is made with very simple ingredients and makes the perfect side dish for a busy weeknight.
Using store-bought gnocchi, mushrooms and a handful of pantry ingredients this simple dish is packed with flavour.
My quick asparagus gnocchi is a lovely side dish for the Spring, and this Gnocchi with Mushrooms is just the same! Sometimes side dishes are the hardest to come up with so this gnocchi with mushrooms is a great recipe to keep in your back pocket.
What is gnocchi?
Gnocchi are little dumplings traditionally made with potato, eggs and flour. However, there are many ricotta-based versions that are just as pillowy soft. For this recipe use store-bought gnocchi that is shelf stable because it’s so readily available. Plus, it makes this recipe super quick! This gnocchi recipe is filled with some of my favourite flavours that bring this recipe together in one-pan on the stovetop.
Why gnocchi and mushrooms make a perfect side dish
- Quick: You can make this side dish in under 25 minutes!
- Easy: This simple side dish requires just 10 key ingredients and 5 simple steps.
- Versatile: This is an easy recipe to make for a weeknight dinner or when having guests over.
Ingredients Needed For The Gnocchi Mushroom Side Dish
Olive oil: use olive oil to start this dish and get the mushrooms browned
Gnocchi: you’ll need one package of gnocchi that you can cook straight from the package. You can find these tender gnocchi in the pasta aisle or in the fridge section of local grocery stores.
Mushrooms: brown or cremini mushrooms are ideal for this recipe because they have a lot of flavour
Shallot: shallots pair lovely with mushrooms, especially when cooked together
Seasonings: fresh garlic cloves, kosher salt, ground black pepper, a pinch of chili flakes (or red pepper flakes) and balsamic vinegar bring the gnocchi side dish together
Butter: butter adds a nice touch to bring the dish together at the end
How to make a gnocchi side dish
- Heat a large skillet over medium-high heat and add 2 tablespoons of olive oil. Add the sliced mushrooms and cook until softened and starting to brown, stirring occasionally, about 6-8 minutes.
- Add the finely chopped shallot, minced garlic, kosher salt, ground pepper and a pinch of chili flakes. Stir and cook for 1 minute until fragrant. Add the balsamic vinegar, stir and cook until it’s mostly evaporated. Transfer the mushroom mixture to a medium bowl.
- To the same skillet, over medium-high heat add 2 tablespoons of olive oil. Add the gnocchi and sauté for 5-8 minutes, until the gnocchi start to turn golden brown and are tender and cooked through.
- Add the cooked mushrooms back to the skillet along with the butter and stir to combine. Cook until the butter is melted. Taste and adjust the seasoning with salt and pepper if desired.
- Serve immediately and add optional toppings of fresh minced parsley and chopped walnuts if desired.
Tips & tricks for making the dish even more flavorful
- Toppings: Top with the fresh minced parsley and toast walnuts for extra flavour!
- Spice: Add the chili flakes for a bit of a spicy hit!
- Fresh herbs: If you don’t have parsley on hand, fresh thyme could also work.
- Nuts: If walnuts aren’t for you, try toasted almonds or even hazelnuts.
- Parmesan cheese: A little dusting of freshly grated parmesan cheese would be quite delicious!
What do you serve with gnocchi – serving suggestions and pairings
- This gnocchi side dish is a perfect pairing with chicken or grilled steak.
- This would make an easy side dish to accompany an Easter turkey dinner.
- For a light dinner or lunch, you can serve this gnocchi and mushrooms for 3-4 people as a main dish paired with a simple salad.
What is the best kind of gnocchi to use in this recipe?
Shelf-stable and refrigerated gnocchi from the grocery store is best for this delicious gnocchi side dish. This type of gnocchi does not need to be boiled first and can pan fried directly from the package.
Common questions
I have only tested this recipe with potato gnocchi but I do believe cauliflower gnocchi should work. I don’t recommend using ricotta gnocchi as it can be a bit too soft and delicate for this recipe.
YES! Use a gluten-free shelf stable gnocchi, generally found in the dry pasta aisle of the grocery store. All of the other ingredients in the recipe can remain the same.
How to store
Store leftovers in an airtight container in the fridge for up to 3 days. Leftovers can be reheated in the microwave, in the oven at 325F, covered, until warmed through or in a frying pan until re-crisped up.
More delicious side dishes from the blog
- Roasted Cauliflower with Orange Tahini (side dish)
- Easy and Delicious Crispy Sage Roasted Potatoes
- Honey Butter Roasted Carrots and Radishes
Quick & Easy Gnocchi With Mushrooms: An Easy Side Dish
Ingredients
- 4 tbsp extra-virgin olive oil, divided
- 200-225 grams (8oz) brown or cremini mushrooms, sliced
- 1 shallot, finely chopped
- 2 garlic cloves, minced
- ½ tsp kosher salt
- ¼ tsp ground pepper
- Pinch of chili flakes
- 1 tbsp balsamic vinegar
- 450 grams / 1 lb shelf stable gnocchi
- 1 tbsp butter
Optional toppings
- 3 tbsp fresh minced parsley
- ¼ cup chopped walnuts, toasted
Instructions
- Heat a large skillet over medium-high heat and add 2 tablespoons of olive oil. Add the sliced mushrooms and cook until softened and starting to brown, stirring occasionally, about 6-8 minutes.
- Add the finely chopped shallot, minced garlic, kosher salt, ground pepper and a pinch of chili flakes. Stir and cook for 1 minute until fragrant. Add the balsamic vinegar, stir and cook until it’s mostly evaporated. Transfer the mushroom mixture to a medium bowl.
- To the same skillet, over medium-high heat add 2 tablespoons of olive oil. Add the gnocchi and sauté for 5-8 minutes, until the gnocchi start to turn golden brown and are tender and cooked through.
- Add the cooked mushrooms back to the skillet along with the butter and stir to combine. Cook until the butter is melted. Taste and adjust the seasoning with salt and pepper if desired.
- Serve immediately and add optional toppings of fresh minced parsley and chopped walnuts if desired.
Notes
- Shelf-stable and refrigerated gnocchi from the grocery store is best for this delicious gnocchi side dish. This type of gnocchi does not need to be boiled first and can pan fried directly from the package.
Photography by: Kaeleigh Pugliese
