Creamy garlic sautéed mushrooms with gnocchi and breadcrumbs. A rich and delicious weeknight dinner, but also a perfect treat for your next date night. To make this dish as fast and easy as possible, we cook everything in one single pot. In fact, you’ll be digging into this supremely satisfying dinner in about 15 minutes.
Easy one-pot recipe
A few smart ingredient choices take this dinner from good to sensational. Using potato gnocchi is the first, they offer a nice chew. When combined with tender mushrooms, Parmesan and cream, you’ll get a pretty brilliant meal.
To add depth, we use a mix of miso paste and garlic. For even more built-in flavor, we cook the gnocchi in broth instead of water. After everything is ready, we add cream, turn off the heat and then stir in grated Parmesan. This way the cheese can slowly melt and you’ll have delicious gnocchi and mushrooms in a creamy, slightly tangy sauce that’s super decadent without being clumpy or sticky.
Serve with chives and toasted breadcrumbs, enjoy!
Watch the recipe video
Let me guide you through the recipe with this step-by-step VIDEO.
Recipe tips
- You can swap the oyster mushrooms for cremini mushrooms or white button mushrooms.
- Add bacon or leftover chicken.
- Serve definitely with a side salad drizzled with a balsamic dressing.
Storage
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, add a few tablespoons of water or milk to adjust consistency.
Other delicious recipes to try
- Black Pepper Chicken Alfredo Pasta
- Eggplant and sun dried tomato pasta with ricotta
- Red Pesto Pasta with Mushrooms and Sun-dried Tomatoes
15 minute One-Pot Creamy Mushroom Gnocchi
Ingredients
- 1 tbsp olive oil
- 7 ounces oyster mushrooms - or cremini, chopped
- 1 tbsp unsalted butter
- 2 garlic cloves - minced
- 1 yellow onion - small, diced
- 1.1 pounds gnocchi
- 1 ¼ cups vegetable broth
- ¾ cup half-and-half
- 2 tsp white miso paste
- salt - to taste
- coarsely ground black pepper - to taste
- 1 cup grated Parmesan
- 2 tbsp lemon juice
- chopped chives - for serving
Breadcrumbs
- 2 tbsp olive oil
- ½ cup breadcrumbs
- ¼ tsp salt
Instructions
- Heat your skillet over medium, add oil and breadcrumbs. Toast until golden brown, season with salt. Transfer to a plate and set aside.
- In the same skillet, heat olive oil over medium high heat. Add the mushrooms, and cook, stirring occasionally, until the mushrooms have given off their liquid and start to brown, 5 minutes. Add butter and stir until melted. Lower the heat, add garlic and onion, sauté for 2 minutes.
- Add gnocchi and pour broth. Stir to combine and bring to a boil. Cook over medium high heat, for 2 minutes.
- Now pour in half-and-half and stir in the miso paste. Taste and season with salt and pepper.
- Turn off the heat. Add grated parmesan and lemon juice, stir to combine. Let stand for 2 minutes.
- Divide among bowls. Garnish with chopped chives and toasted breadcrumbs. Serve with a side salad drizzled with olive oil and balsamic vinegar. Enjoy!
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