Perfect weeknight fare, this easy cheesy mushroom tomato gnocchi cooks in just one pan on the stovetop and ready in just about 30 minutes. A great meatless meal, too!

mushroom tomato gnocchi in cast iron skillet

If your weeknight calls for hearty comfort food and carbs, this gnocchi skillet is just what the doctor ordered! This dish uses fresh or shelf-stable store-bought gnocchi and doesn’t need to be pre-boiled. Just let it simmer away in the sauce until tender.

And of course, there’s the mushrooms! Lots and lots of mushrooms, all cooked up until golden brown. Combined with some lovely fire-roasted, canned tomatoes that simmer away and cook down into a rich tomato sauce.

This hearty skillet of comfort food is ready in just about 30 minutes (and most of that is just simmering on the stovetop!). Perfect for busy weeknights.

Ingredients and Substitutions

Gnocchi – fresh gnocchi (found in the refrigerated section) works best in this recipe, but shelf-stable gnocchi will also work. Shelf-stable gnocchi can usually be found in with the dried pasta at your grocery store.

Mushrooms – You can use white mushrooms or cremini mushrooms, as you like. I like to use one tray of sliced mushroom and a tray of whole mushrooms that I cut up myself (either half or quarter, depending on the size). It provides a variety of sizes. Using a mixture of butter and cremini is also nice for a slightly different flavour and texture.

Tomatoes – A large can of diced tomatoes are specified. If you can find Fire-roasted canned tomatoes for this dish, they will add great flavour to your tomato sauce! If you don’t have canned diced tomatoes, you could use whole canned tomatoes that you dice up yourself.

Cook’s Notes

My cast iron skillet (shown here) is 10 inches across the top and just barely held all the ingredients here. A bit bigger one would give you a little more room to stir :) Be sure to start with a skillet that can go into the oven under the broiler.

No need to worry about tomato sauce in a cast iron skillet. Just don’t store left-overs in it. Remove any left-overs to another dish to refrigerate and clean up the cast iron skillet in a timely fashion and you’ll be good.

Want to save this recipe?

Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!

Save Article

By submitting this form, you consent to receive emails from Seasons and Suppers.

mushroom tomato gnocchi in cast iron skillet

Get the Recipe: Easy Cheesy Mushroom Tomato Gnocchi

Delicious gnocchi, cooked on the stovetop in a rich tomato sauce and lots of mushrooms and topped with cheese.
5 stars from 10 ratings
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: 8 servings


  • 2 teaspoons olive oil
  • 16 oz mushrooms, two standard trays *see Notes
  • 2 cloves garlic , chopped
  • 28 oz canned diced tomatoes, fire-roasted if you can find
  • 2 Tablespoons balsamic vinegar
  • 2 teaspoons dried basil leaves
  • 1/2 teaspoon dried oregano leaves
  • Salt and freshly ground pepper, to taste
  • 16 oz package fresh or shelf-stable gnocchi
  • 1/2 cup grated Parmesan
  • 1 1/2 cups grated mozzarella


  • On the stovetop, heat olive oil in an oven-safe skillet (at least 10-inches top diameter) over medium-high heat. Add the mushrooms and fry, stirring regularly, until golden, about 5 minutes. Add the garlic and cook, stirring, for another minute.
  • Pour in the can of diced tomatoes plus about 1/3 a the tomato can full of water. Add the balsamic vinegar, basil, oregano and some salt and pepper and stir to combine. Simmer for 5-10 minutes until thickened. Stir in the gnocchi. Using the back of a spoon, push the gnocchi into the sauce as much as possible. Simmer for 5-7 minutes or until gnocchi are tender. *You can add a bit more water if you feel you need it to finish cooking the gnocchi.
  • Taste your sauce and add a bit more salt and freshly ground pepper, as needed and to taste.
  • Meanwhile, heat the oven broiler with a rack 6-8 inches from the heat.
  • When gnocchi are tender, sprinkle the Parmesan cheese then the mozzarella cheese overtop. Place the casserole under the broiler for 3-4 minutes until the cheese has melted and turned golden brown.


I like to use a tray of sliced mushroom and a tray of whole mushrooms that I cut up myself (either half or quarter, depending on the size). It provides a variety of sizes. Using a mixture of butter and cremini is also nice for a slightly different flavour and texture.
Be sure to read the notes above this Recipe Card, for more tips, options, substitutions and variations for this recipe!
Cuisine: Italian
Course: Main Course
Serving: 1serving, Calories: 225kcal, Carbohydrates: 27g, Protein: 11g, Fat: 8g, Saturated Fat: 4g, Cholesterol: 22mg, Sodium: 565mg, Potassium: 395mg, Fiber: 2g, Sugar: 4g, Vitamin A: 310IU, Vitamin C: 10.6mg, Calcium: 221mg, Iron: 3.5mg
Tried this recipe?Mention @seasonsandsuppers on Instagram or tag #seasonsandsuppers.