Can I freeze the gnocchi?

I don't recommend it, they're best enjoyed fresh.

Can I make the sauce vegan?

You can make the sauce with coconut cream instead of goat cheese if you want to keep it dairy-free. Keep in mind it will have a slight coconut flavor.

Creamy Mushroom Gnocchi

Name: Creamy Mushroom Gnocchi
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 tbsp avocado oil (or other cooking oil, more as needed); 1 small red onion, finely chopped; 3-4 cloves of garlic, sliced or chopped; 200g cremini mushroom, cleaned and sliced; ½ tsp sea salt; 1 tsp dried oregano; ½ tsp dried thyme; ½ tsp dried marjoram; 100g soft goat cheese (or heavy cream); 350g potato gnocchi; ½ tsp freshly ground black pepper; ½ tsp ground sumac (optional); 2 tbsp chopped fresh chives (optional, more for serving); Squeeze of lemon (plus more for serving); For serving: 2 tbsp toasted pine nuts, 2 lemon wedges, fresh chives

Description

These Creamy Mushroom Gnocchi are creamy, garlicky, herby, and so easy to make! Ready on the table in less than 30 minutes!

Ingredients

Units Scale

1 tbsp avocado oil (or other cooking oil, more as needed)
1 small red onion, finely chopped
3-4 cloves of garlic, sliced or chopped
200g cremini mushroom, cleaned and sliced
1/2 tsp sea salt
1 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp dried marjoram
100g soft goat cheese (or heavy cream)
350g potato gnocchi
1/2 tsp freshly ground black pepper
1/2 tsp ground sumac (optional)
2 tbsp chopped fresh chives (optional, more for serving)
Squeeze of lemon (plus more for serving)
For serving: 2 tbsp toasted pine nuts, 2 lemon wedges, fresh chives

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Instructions

Heat a large pan over medium-high heat.
Add avocado oil and chopped red onion. Cook for about 5 minutes until translucent.
Add garlic and cook for another minute.
Add mushroom and a little more cooking oil if needed.
Season with sea salt, dried oregano, thyme, and marjoram.
Cook the mushroom for 15-18 minutes stirring every few minutes. They start to release water after 3-5 minutes which helps them from sticking to the pan.
At the end, add soft goat cheese and stir it in allowing it to melt. Lower the heat to low so it doesn’t burn. Add a splash of water to deglaze the pan if needed.
While the mushrooms are cooking, boil your gnocchi in salted water according to package instructions. Most will take 2-4 minutes.
Reserve 1 cup of the cooking water and strain the gnocchi.
Add the gnocchi with ½ cup of the cooking water to the mushroom sauce.
Gently toss everything together and season with black pepper, and sumac, and add fresh chives, and a squeeze of lemon. Toss again and adjust the seasoning to your liking.
Serve garnished with toasted pine nuts, a lemon wedge, and more chives.

Notes

Storing: Store any leftovers in an airtight container in the fridge for 2-3 days.

Reheating: Reheat the gnocchi in a pan or a small pot with a good splash of water until warmed through and soft.

Nutrition

Serving Size:
Calories: 541
Sugar: 3.3 g
Sodium: 1240.6 mg
Fat: 17.8 g
Saturated Fat: 8.2 g
Trans Fat: 0 g
Carbohydrates: 77.5 g
Fiber: 1.8 g
Protein: 20.2 g