Description
A quick and delicious Gnocchi with Mushrooms recipe that combines tender gnocchi with sautéed fennel and brown mushrooms, seasoned with parsley, paprika, and black pepper for a flavorful vegetarian dish perfect for a cozy meal.
Ingredients
Main Ingredients
- 2 cups shelf-stable gnocchi
- 1 1/2 tbsp olive oil
- 1/3 cup fennel bulb, chopped
- 2 1/2 cups brown mushrooms, sliced
- 1 tbsp parsley
- 1/2 tsp black pepper
- 1/2 tsp paprika
- Salt, to taste
- Salted water, for cooking the gnocchi
Instructions
- Cook the gnocchi: Bring a pot of salted water to a boil and cook the gnocchi according to package instructions until they float or are tender. Drain well and set aside.
- Sauté vegetables: Heat olive oil in a pan over medium-high heat. Add the chopped fennel bulb and sliced brown mushrooms. Fry them until softened and fragrant, stirring occasionally to prevent sticking, about 5-7 minutes.
- Add herbs and spices: Stir in the parsley, black pepper, paprika, and salt to the mushrooms and fennel mixture, ensuring they are evenly combined.
- Combine gnocchi and vegetables: Add the cooked gnocchi into the pan with the mushroom mixture. Toss everything together until well combined and cook for an additional 3 minutes, stirring occasionally, until the gnocchi develops a light golden color.
- Serve: Transfer the gnocchi with mushrooms to plates and enjoy immediately while hot.
Notes
- Use shelf-stable gnocchi for convenience, or fresh gnocchi if preferred; adjust cooking time accordingly.
- Ensure you do not overcook the mushrooms to maintain their texture and flavor.
- Adjust seasoning with salt, pepper, and paprika according to your taste preferences.
- For a vegan version, confirm that your gnocchi is egg-free.
- This dish pairs well with a light green salad or steamed vegetables for a complete meal.
