Ingredients
4 tbsp. extra-virgin olive oil, divided
8 oz. baby bella mushrooms, sliced
1 small shallot, finely chopped
2 cloves garlic, minced
Kosher salt
1 (17-oz.) package gnocchi
2 tbsp. unsalted butter
Pinch of crushed red pepper flakes
Grated Parmesan, for serving
Preparation
Step 1In a large skillet over medium-high heat, heat 2 tablespoons oil. Add mushrooms and cook, stirring occasionally, until golden brown, about 8 minutes. Add shallot and garlic and cook, stirring occasionally, until shallot is softened, about 3 minutes more; season with salt. Transfer mushroom mixture to a medium bowl.Step 2In same skillet over medium-high heat, heat remaining 2 tablespoons oil. Add gnocchi in an even layer and cook, undisturbed, until golden brown on the bottom, about 5 minutes. Stir and continue to cook, stirring occasionally, until gnocchi is cooked through, about 2 minutes more. Add butter and return mushrooms to skillet. Cook, stirring, until butter is melted, about 2 minutes. Stir in red pepper flakes; season with salt. Step 3Divide gnocchi mixture among plates or shallow bowls. Top with Parmesan.
No fear if you don’t have a large skillet. Just split the mushrooms and gnocchi into batches so they have plenty of space to cook. Yes, it’s great on its own as a main, but it also makes for a winning, hearty sidekick to roasted chicken or rosemary pork chops. Have you made this yet? Let us know how it went in the comments below!
