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Gnocchi Skillet with Mushrooms + Pesto

Active Time: 15 minutes
Total Time: 20 minutes
  • Vegetarian
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Why we love it:

Store bought gnocchi is simple to dress up and very quick cooking. This dish is one that’s easy enough for any weeknight but impressive enough for an occasion or company. Shop for it in the refrigerated section!

Ingredients

  • 12 teaspoon Extra Virgin Olive Oil
  • 1 pound Cremini Mushrooms
  • 1 Shallot
  • 1 pound Gnocchi (some packages may be slightly different in size, it’s ok)
  • 12 teaspoon Kosher Salt (plus more for the pasta water)
  • 14 cup Pesto (buy it prepared - in a jar or refrigerated)
  • 6 ounces Fresh Mozzarella (I used small Ciliegine)

Cooking Instructions

  • 1. PREHEAT THE BROILER TO HIGH
  • 2. PASTA WATER

    Bring a large pot of salted water to a boil.

  • 3. MUSHROOMS

    Slice or quarter mushrooms. Heat the olive oil in a large flat-bottomed pan and add the mushrooms. Keep sauteing and add a pinch of salt (less is more at first). Dice the shallot or slice into half-moons. Add to the mushrooms and cook for another 2 - 4 minutes or until they are golden brown and shallot is soft.

  • 4. GNOCCHI

    Cook gnocchi for about 2 minutes in the water - don’t overcook or they will fall apart. Reserve about a ¼ cup of the cooking water and drain the gnocchi. Add them to the pan with the mushrooms.

  • 5. PESTO

    Add the pesto to the pan and a few drizzles of the cooking water. Gently toss to combine and taste a little piece of mushroom or sauce to check for salt - the gnocchi brands will vary as will any prepared pesto. Add a little more if needed. Arrange in one layer.

  • 6. MOZZARELLA + BROIL

    *If you’d prefer, transfer to small ramekins or a casserole dish*

    Break the mozzarella balls in ½ and scatter over the pan. Broil for 3 - 5 minutes or until the cheese melts and browns.

  • 7. SERVING

    Serve immediately. Leftovers will taste amazing but don’t look as nice.

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Substitutions

  • GLUTEN FREE:
    use your fave GF pasta and cook according to package directions
  • DAIRY FREE:
    omit the cheese, add DF cheese or not
  • COW DAIRY FREE:
    add dollops of fresh goat cheese, soft sheep's feta, or other non-cow cheese, very flexible here. Or try buffalo mozzarella if that works for you
  • GNOCCHI:
    use your favorite shaped pasta (dry or fresh), just cook until al dente before adding to the pan and consider adding more pesto and a little more cooking water to make a sauce, as other types of pasta will be drier than gnocchi
  • TORTELLINI:
    gosh, wouldn’t that taste great!
  • PESTO:
    make your own of course - or use a jar of pasta sauce, olive tapenade, or a sun-dried tomato spread
  • MUSHROOMS:
    leave ‘em out! Add cauliflower florets, quartered brussels sprouts, or butternut squash cubes instead
  • KIDS CORNER:
    kids will perhaps love gnocchi but without the sauce! Leave some to the side. My daughter loved the gnocchi with melted butter and parmesan, and she'll try mushrooms too. Add broccoli or cauliflower if those are familiar and you’d like another vegetable - or cook a regular pasta in the same pot for them to have instead

Prep Ahead & Use It Up

I wouldn’t prep any of this ahead! It comes together quickly and doesn’t look as nice reheated, though leftovers do taste delicious.

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