Garlic Parmesan Gnocchi with Mushrooms

Garlic Parmesan Gnocchi with Mushrooms turns a package of potato gnocchi into a cozy, polished dinner with very little fuss. The gnocchi are pan-seared until golden, then finished with deeply browned cremini mushrooms in a silky garlic Parmesan sauce. Shallot and thyme add savory depth, while a touch of Dijon quietly rounds out the creaminess. Finally, fresh lemon brightens every bite, keeping the dish rich but beautifully balanced.

This is the kind of dinner that looks restaurant-worthy yet still works on a busy evening. Everything comes together in one skillet, with no separate pot of boiling water. Serve it as a satisfying meatless main dish or alongside roasted chicken for a larger meal. Either way, the pillowy centers, lightly crisp edges, and glossy mushroom sauce make it difficult to leave even one gnocchi behind.

Recipe Yield: 4 servings

INGREDIENTS

1 lb shelf-stable potato gnocchi
12 oz cremini mushrooms, sliced 1/4-inch thick
1 small shallot, finely chopped
4 garlic cloves, finely minced
2 oz Parmesan cheese, finely grated, about 3/4 cup, plus more for serving
2 tbsp extra-virgin olive oil, divided
3 tbsp unsalted butter, divided
3/4 cup low-sodium vegetable broth, plus more as needed
1/2 cup heavy cream
1 tsp fresh thyme leaves
1/4 tsp crushed red pepper flakes
1/2 tsp kosher salt, divided
1/2 tsp freshly ground black pepper, divided
1 tsp Dijon mustard
1/2 tsp finely grated lemon zest
2 tsp fresh lemon juice
2 tbsp chopped fresh parsley

INSTRUCTIONS

1. Brown the mushrooms:
Heat 1 tbsp olive oil and 1 tbsp butter in a large 12-inch skillet over medium-high heat. Add the mushrooms in an even layer and cook undisturbed for 4 minutes. Stir and continue cooking for 3 to 4 minutes, until deeply golden. Season with 1/4 tsp salt and 1/4 tsp black pepper, then transfer to a plate.

2. Crisp the gnocchi:
Add the remaining olive oil and 1 tbsp butter to the skillet. Add the gnocchi in a single layer and cook for 5 to 6 minutes, turning occasionally, until golden in several spots. Transfer to the plate with the mushrooms.

3. Sauté the aromatics:
Reduce the heat to medium. Add the remaining 1 tbsp butter and the shallot. Cook for 2 minutes, until softened. Stir in the garlic, thyme, and red pepper flakes, then cook for 30 seconds.

4. Build the sauce:
Pour in the vegetable broth, scraping up the flavorful browned bits. Simmer for 2 minutes. Stir in the heavy cream, Dijon, remaining salt, and remaining black pepper.

5. Finish the gnocchi:
Return the gnocchi and mushrooms to the skillet. Bring the sauce to a gentle simmer, then reduce the heat to medium-low. Cover and cook for 2 minutes. Uncover and cook for 1 to 2 minutes, stirring gently, until the gnocchi are tender and the sauce lightly coats them.

6. Add the Parmesan:
Remove the skillet from the heat. Gradually stir in the Parmesan in two additions until melted and smooth. If the sauce becomes too thick, add vegetable broth 1 tbsp at a time until creamy.

7. Brighten and serve:
Stir in the lemon zest, lemon juice, and parsley. Taste and adjust the seasoning, then serve immediately with additional Parmesan.

HELPFUL TIPS TO PERFECT THIS RECIPE

• Use shelf-stable gnocchi: Shelf-stable potato gnocchi are firm enough to brown and finish cooking in the sauce. Refrigerated, frozen, or homemade gnocchi may require a different cooking time.
• Give everything room to brown: A 12-inch skillet helps the mushrooms and gnocchi develop golden edges instead of steaming. With a smaller skillet, brown them in two batches.
• Add Parmesan away from direct heat: Freshly grated Parmesan melts smoothly in the hot sauce. Adding it off the heat helps prevent clumping, oiliness, or a grainy texture.
• Adjust the sauce before serving: The sauce thickens quickly as it rests. Stir in a small splash of broth if needed, and serve the gnocchi while it is hot and glossy.