Crispy Mushroom Gnocchi Skillet

Golden gnocchi with buttery mushrooms and parmesan. Steam-dry the drained gnocchi for a minute before pan-frying.

Why you’ll love this recipe

• Golden gnocchi with buttery mushrooms and parmesan.
• Steam-dry the drained gnocchi for a minute before pan-frying.
• Makes 2 servings with measured ingredients and clear timing.

What you’ll need

Keep everything measured and close by before you start. You’ll find the full quantities in the printable recipe card below.

• 8 oz mushrooms, sliced
• 12 oz potato gnocchi, shelf-stable
• 2 cups spinach
• 1 tbsp butter
• 1/4 cup parmesan, grated
• 1 tsp olive oil
• 1/4 tsp salt
• 1/8 tsp black pepper

Let’s make it

1. 01

   Prep the ingredients

   Boil gnocchi in water according to the package, then drain very well.

2. 02

   Heat oil and half the butter in a nonstick skillet

   Heat oil and half the butter in a nonstick skillet. Brown mushrooms 7–9 minutes and transfer to a plate.

3. 03

   Add remaining butter and gnocchi

   Add remaining butter and gnocchi. Cook 4–5 minutes, turning occasionally, until golden.

4. 04

   Bring it together

   Return mushrooms, fold in spinach to wilt and finish with parmesan off the heat.

5. 05

   Finish and serve

   Taste and finish with the measured salt and black pepper; use less salt if a prepared sauce is already salty.

Make It Even Better

Steam-dry the drained gnocchi for a minute before pan-frying.

Make it your own

Use chopped kale instead of spinach, cooking it with the mushrooms until tender.

What to serve with it

Serve immediately in a single layer on warm plates to protect the browned surfaces. Cut a portion open at the table to show the tender center.

Storage & reheating

Refrigerate in a shallow covered container within 2 hours and use within 3 days. Reheat cooked leftovers to 165°F throughout; keep any raw salad garnish separate.