Just in time for fall, this quick mushroom and gnocchi skillet is rich and savory without being too heavy. A perfect weeknight fall meal!
Ingredients
1poundgnocchi, cooked
¼cupLand O Lakes® Butter with Canola Oil
1 ½poundsassorted mushrooms
½white onion, diced
3clovesgarlic, minced
1cupvegetable stock
½cupheavy cream
1tablespoonfresh thyme
Salt and pepper, to taste
Instructions
Add gnocchi to salted water and cook until the gnocchi are floating and fork tender, about 3-4 minutes. Then drain and set aside.
Chop mushrooms into big chunks. I like to use a mix of cremini mushrooms, shiitake mushrooms, and any other varieties that look good.
In a large skillet over medium heat, add Land O Lakes® Butter with Canola Oil. Once melted, add mushrooms and cook for 5-6 minutes until mushrooms have released their liquid and are browning in spots.
Add onions and garlic and stir to combine. Cook for another 2-3 minutes until veggies are soft.
Add vegetable stock and use liquid to scrape up any bits stuck to the pan. Turn heat down to medium low and let simmer for a minute or two.
Turn heat down to low and stir in cream and fresh thyme. Season with a pinch of salt and pepper.
Fold in reserved gnocchi and cook until the sauce coats the gnocchi. If the pan seems very dry, add water in ¼ cup batches to loosen the sauce. If it is too watery, continue to simmer, stirring regularly, until it thickens.