Skillet Gnocchi with Wild Mushrooms

Store-bought gnocchi is an underused treat. Rather than slathering these tender little pasta pillows with sauce, try pan-frying them before tossing them with flavorful seared vegetables for a great one-pan meal.


  • 3 tablespoons extra virgin olive oil, divided
  • One 17.5-ounce package gnocchi
  • 2 large shallots, diced
  • 8 ounces cremini mushrooms, sliced
  • 1-pint cherry tomatoes
  • 1 cup diced roasted red pepper
  • Pinch of cayenne
  • Freshly ground black pepper, to taste
  • 1 teaspoon dried basil
  • 1/2 cup finely shredded Parmesan cheese


In a large cast-iron or nonstick skillet, heat 1 tablespoon of oil over medium heat. Add the gnocchi and cook, stirring frequently, until starting to brown, about 8 minutes. Set aside.

Using the same skillet, heat the remaining oil and then saute the shallots and mushrooms until the onion is golden and the mushrooms have released their juices, about 5 minutes. Raise the heat to medium-high and stir in the tomatoes, roasted red pepper, cayenne, and black pepper. Cook, stirring until the tomatoes are hot and beginning to split their skins a bit, about 5 to 7 minutes. Stir in the gnocchi and basil, and sprinkle with the Parmesan cheese. Turn the heat to medium-low, cover the skillet and then cook until the cheese has just melted about 2 to 4 minutes. Serve immediately.

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