This mushroom gnocchi with butter beans and cherry tomatoes is an easy, one-skillet dinner that’s ready in 30 minutes and feels comforting without being heavy.
For more easy skillet recipes, check out our Greek Baked Beans, Mediterranean Lentil Orzo, Kidney Beans and Rice Skillet, Turmeric Rice With Chickpeas.
Why You’ll Love This Mushroom Gnocchi
This easy mushroom gnocchi cooks in one skillet and is ready in about 30 minutes. The mushrooms turn savory and rich, the tomatoes get soft and juicy, and the gnocchi cooks right in the pan, soaking up all that flavor and turning the sauce creamy—without any cream at all 🍅.
It’s a vegetarian gnocchi recipe made with affordable, everyday ingredients, inspired by the simple pasta dishes I grew up with. My nonna would make something similar with her homemade pasta. It’s very Mediterranean in spirit. No cream, no butter, and no complicated steps. Just good food that’s fiber-rich, protein-rich, and naturally balanced.
Louise and I love it as a weeknight gnocchi dinner—or lunch (I just had it before writing this). It fits easily into a Mediterranean-style way of eating and leaves you feeling satisfied, not heavy 🍄.
P.S. Gnocchi fans, don’t stop here — try our Greek sheet-pan gnocchi, homemade gnocchi, or sweet potato gnocchi next.
Ingredients
Full ingredients and substitutions are in the recipe box below.
- Extra virgin olive oil: adds flavor and helps everything cook evenly in this mushroom gnocchi skillet. Substitute avocado oil or regular olive oil.
- Mushrooms: white, brown, or baby bella give the dish its savory base. Swap with sliced zucchini or eggplant if needed.
- Cherry tomatoes: add sweetness and moisture to balance the mushrooms. Use grape tomatoes or drained canned diced tomatoes.
- Butter beans: make the dish hearty and satisfying. Cannellini beans or chickpeas also work well in this one pan mushroom gnocchi.
- Garlic: grated garlic melts into the sauce for even flavor. Substitute finely minced garlic or a small pinch of garlic powder.
- Dried oregano: adds a familiar, comforting note. Italian seasoning or dried thyme are easy swaps.
- Red pepper flakes (optional): bring gentle heat. Leave them out or use extra black pepper instead.
- Uncooked gnocchi: refrigerated or shelf-stable both work. Potato gnocchi is ideal, but gluten-free gnocchi also cooks well.
- Vegetable broth: cooks the gnocchi and creates the sauce. Water or chicken broth works if that’s what you have.
- Salt and black pepper: season gradually and adjust at the end.
- Parmesan: adds savory depth. Substitute pecorino or a vegetarian hard cheese.
- Fresh parsley (optional): brightens the dish. Basil or chives are good alternatives.
How to Make Mushroom Gnocchi Skillet
Step 1: Cook the mushrooms
Heat the olive oil in a large skillet over medium-high heat.
Add the sliced mushrooms and spread them out in the pan.
Cook for 8 to 10 minutes, stirring once in a while.
At first, the mushrooms will release water. This is normal.
Keep cooking until the water cooks off and the pan looks mostly dry and slightly squeaky.
Step 2: Add the vegetables and seasoning
Add halved cherry tomatoes, rinsed butter beans, grated garlic, oregano, red pepper flakes (if using), salt, and black pepper.
Stir everything together.
Cook for about 4 minutes, until the tomatoes soften and break down.
The pan should look saucy and colorful. This is where the flavor comes together for this gnocchi with mushrooms and tomatoes.
Step 3: Cook the gnocchi
Add the uncooked gnocchi to the skillet.
Pour in the vegetable broth and stir gently so the gnocchi is mostly covered.
Let it simmer for 3 to 5 minutes, until the gnocchi is tender and the sauce creamy.
Taste one to check. Cooking time can vary by brand.
Add a splash more broth if the pan looks dry.
Step 4: Finish and serve
Turn the heat off.
Add the grated parmesan and fresh parsley.
Stir gently until the cheese melts into the sauce.
Serve right away while hot.
This is an easy gnocchi dinner that’s comforting, simple, and perfect for any night of the week.
Tips
- Let the mushrooms cook fully before moving on. They need time to release their water and brown. This builds flavor in this one skillet gnocchi recipe.
- Taste the gnocchi. Different brands cook at different speeds. Taste one to know when it’s ready.
- Add broth gradually if needed. Start with the listed amount, then add a splash more if the pan looks dry or if you want a saucier finish.
- Always add the parmesan with the heat off. This keeps the cheese smooth and prevents it from clumping or turning grainy.
- For lower sodium: rinse the beans very well and use low-sodium vegetable broth. You can always add more salt at the end.
- If you are cooking for mixed diets, keep the cheese on the side so everyone can add their own. It’s an easy way to make everyone happy.
- This is mushroom gnocchi without cream, so the sauce thickens naturally as the gnocchi cooks and releases starch. Trust the process. The parmesan does the rest.
- Use a wide skillet. More surface area helps everything cook evenly and keeps the sauce from getting watery.
Frequently Asked Questions
Yes. Refrigerated or shelf-stable potato gnocchi both work well. This easy mushroom gnocchi adapts easily to what you find at the store.
Yes. As the gnocchi cooks, it releases starch that naturally thickens the sauce and gives it a creamy texture. The parmesan melts in at the end and adds richness without the need for cream.
You can, but it’s best fresh. If needed, cook it earlier in the day and reheat on a skillet or in the microwave gently with a splash of broth.
Let it cool, then store it in an airtight container in the fridge for up to 3 days. This Mediterranean-style gnocchi reheats best on the stovetop with a little water or broth.
Yes. Skip the parmesan or use a vegan alternative. The dish is still flavorful and satisfying.
It works well on its own, or with a simple green salad or some crusty bread on the side.
More Easy Dinner Recipes
- Cauliflower shawarma bowl
- Greek chickpea soup
- Easy black beans and rice
- Chickpea sweet potato patties
- Three bean orzo soup
- Turmeric cauliflower and chickpea
- Mediterranean greens and beans
- Lentil sweet potato patties
If you try this Mushroom Gnocchi Skillet please leave a 🌟 star rating and let us know how it turned out in the comments—we love hearing from you.
Mushroom Gnocchi
Ingredients
- 2 tablespoons olive oil extra virgin
- 16 ounces mushrooms sliced – white, brown, or baby bella
- 10 ounces cherry tomatoes about 2 cups – halved
- 1 can butter beans 15 oz / 400 g can – rinsed
- 2 cloves garlic grated
- 1 teaspoon dried oregano
- ¼ teaspoon red pepper flakes optional
- 1 pound uncooked gnocchi refrigerated or shelf-stable
- 1½ cups vegetable broth or more if needed
- ½ teaspoon salt or more to taste + black pepper
- ¼ to ½ cup parmesan grated
- 2 tablespoons fresh parsley optional – chopped
Instructions
- Cook the mushrooms: Heat 2 tablespoons olive oil in a large skillet over medium-high heat.Add 16 ounces mushrooms and cook for 5 to 10 minutes, stirring once in a while, until lightly browned.Note: The mushrooms will release water at first. Keep cooking until the water cooks off and the pan looks mostly dry and squeaky.
- Add vegetables and seasoning: Add 10 ounces cherry tomatoes (halved), 1 can butter beans (rinsed), 2 cloves garlic (grated), 1 teaspoon dried oregano, ¼ teaspoon red pepper flakes (if using), ½ teaspoon salt, and black pepper.Stir well and cook for 3 – 4 minutes until the tomatoes soften and look saucy.
- Cook the gnocchi: Add 1 pound uncooked gnocchi and pour in 1½ cups vegetable broth.Stir gently so the gnocchi is mostly covered in liquid. Let it simmer for 3 to 5 minutes, until the gnocchi is tender.Taste one to check, as cooking time can vary by brand. Add a splash more broth if the pan looks dry.
- Finish the dish: Turn the heat off. Add ¼ to ½ cup parmesan and 2 tablespoons fresh parsley.Stir gently until the cheese melts into the sauce and serve.
Notes
- Extra virgin olive oil → Avocado oil or regular olive oil
- Mushrooms → Sliced zucchini or eggplant
- Cherry tomatoes → Grape tomatoes or drained canned diced tomatoes
- Butter beans → Cannellini beans or chickpeas
- Garlic → Finely minced garlic or a pinch of garlic powder
- Dried oregano → Italian seasoning or dried thyme
- Red pepper flakes (optional) → Extra black pepper or omit
- Uncooked gnocchi → Gluten-free gnocchi (potato preferred)
- Vegetable broth → Water or chicken broth
- Salt & black pepper → Adjust to taste
- Parmesan → Pecorino or vegetarian hard cheese
- Fresh parsley (optional) → Basil or chives
- Brown the mushrooms well – Let them release their water and get golden for maximum flavor.
- Taste the gnocchi – Cooking times vary by brand, so don’t rely only on the clock.
- Add broth as needed – Start with the recipe amount, then add a splash if the pan looks dry.
- Add parmesan off the heat – This keeps it smooth and prevents clumping.
- For lower sodium – Rinse the beans and use low-sodium broth; adjust salt at the end.
- If you are cooking for mixed diets – Serve the cheese on the side so everyone can customize.
- Trust the sauce – No cream needed; the gnocchi starch does the thickening.
- Use a wide skillet – More space means better browning and less watery sauce.
Nutrition
Hi! We are Nico & Louise
We’re here to share delicious, easy, and healthy plant-based recipes (vegetarian & vegan) 🌿✨.
Welcome to our blog, we are glad you are here.
I have made this recipe, my version many times . Love it! I add cabbage or cauliflower for more fiber and onions. Love how creamy the gnocchi make it, gluten free is awesome. Be generous w herbs… yum!
Wonderful, Valerie. Thank you so much for sharing your variations here, it is very helpful.
I’m so happy you liked the creaminess, that was also the winning factor for us 😉
Kindest, Louise
This recipe is outstanding! It’s creamy and savory with delicious layered flavors. It comes together more quickly than getting take-out on nights I’m short on time! Definitely a keeper!