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One Pot Mushroom Gnocchi on a plate
Rachel Kim

One Pot Mushroom Gnocchi

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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 5-quart Dutch oven over medium-high. Cook mushrooms and salt 8 minutes, stirring occasionally, until liquid evaporates and some edges brown.
  2. Cook shallot 2 minutes; add garlic and thyme 30 seconds.
  3. Add broth and milk; gently simmer. Add gnocchi; cover and cook over medium-low 4 minutes.
  4. Uncover; carefully stir and add spinach and pepper. Cook 2 to 3 minutes until spinach wilted and gnocchi tender throughout, adding reserved water only if sauce dries.
  5. Remove from heat; fold in Parmesan. Rest 2 minutes; serve in 4 bowls while sauce still flows between gnocchi.