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–+ servings
Mushroom gnocchi skillet on a rustic table with a wooden spoon, warm, creamy and inviting.

Mushroom Gnocchi

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Author: Nico Pallotta

  • 2 tablespoons olive oil extra virgin
  • 16 ounces (450 g) mushrooms sliced - white, brown, or baby bella
  • 10 ounces (300 g) 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 (450 g) uncooked gnocchi refrigerated or shelf-stable
  • 1½ cups (375 g) vegetable broth or more if needed
  • ½ teaspoon salt or more to taste + black pepper
  • ¼ to ½ cup (50 g) parmesan grated
  • 2 tablespoons (1 handful) fresh parsley optional - chopped

  • 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.
    Step 1 Sliced mushrooms browning in a skillet with olive oil.
  • 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.
    Step 2 Cherry tomatoes and butter beans added to mushrooms, turning soft and saucy in the pan.
  • 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.
    Step 3 Gnocchi simmering in vegetable broth with mushrooms and tomatoes, cooking directly in the skillet.
  • 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.
    Step 4 Parmesan melting into the gnocchi off the heat, creating a creamy sauce without cream.
Substitutions
  • 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
 
Tips
  • 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.
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