Easy Cheesy Stovetop Mushroom Gnocchi

Easy Cheesy Mushroom Gnocchi Skillet

Course: Main Course
Cuisine: Italian
Keyword: gnocchi skillet with tomato sauce, mushroom gnocchi
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 8 servings
Energy: 225 kcal
Author: Jennifer Maloney

Delicious gnocchi, cooked on the stovetop in a rich tomato sauce and lots of mushrooms and cheese.

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Ingredients

  • 2 tsp 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 Tbsp balsamic vinegar
  • 2 tsp dried basil leaves
  • 1/2 tsp 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

Instructions

  1. 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.
  2. 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.

  3. Taste your sauce and add a bit more salt and freshly ground pepper, as needed and to taste.

  4. Meanwhile, heat the oven broiler with a rack 6-8 inches from the heat.
  5. 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.

Recipe Notes

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 "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!