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pale plump potato gnocchi with thick cooked brown mushroom slices and wilted spinach coated in a light cream-colored Parmesan sauce in an everyday bowl, with no browned cheese crust or garnish
Rachel Kim

One Pot Mushroom Gnocchi

Shelf-stable potato gnocchi can cook in a shallow pool of sauce because they need much less hydration than dry wheat pasta. Let the mushrooms release their water first so that small pool stays under your control. The gnocchi should be tender and pillowy, not dissolved at the edges. A short covered simmer followed by spinach and Parmesan makes a meatless bowl with enough mushroom flavor to stand on its own, and it doesn't need an oven finish or a second pan to brown the dumplings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 lb shelf-stable potato gnocchi with a 2-to-3-minute package boiling time
  • 12 oz cremini mushrooms thickly sliced
  • 2 tbsp unsalted butter
  • 1 small shallot finely diced
  • 2 garlic cloves minced
  • 1/2 tsp dried thyme
  • 1/2 cup low-sodium vegetable broth
  • 1/2 cup whole milk
  • 1/4 cup water reserved
  • 3 oz baby spinach
  • 1/2 cup finely grated Parmesan
  • 1/4 tsp fine salt
  • 1/4 tsp black pepper

Method
 

  1. Melt butter in a 5-quart Dutch oven over medium-high heat. Add mushrooms and salt and cook for 8 minutes, stirring occasionally, until their released liquid evaporates and some edges brown.
  2. Add shallot and cook for 2 minutes, then garlic and thyme for 30 seconds.
  3. Pour in broth and milk and bring to a gentle simmer. Add gnocchi, cover and cook over medium-low heat for 4 minutes.
  4. Uncover, stir carefully and add spinach and pepper. Cook for 2 to 3 minutes until spinach wilts and gnocchi are tender throughout, adding reserved water only if the sauce becomes dry.
  5. Remove from the heat and fold in Parmesan. Rest for 2 minutes and serve in 4 bowls while the sauce still flows between the gnocchi.