This one pot mushroom gnocchi is full of meaty shiitake mushrooms, yummy kale, fresh lemon, and parmesan cheese. You’ll love how easy it comes together, and cleanup is a breeze!
Who doesn’t love a big bowl of soft, pillowy gnocchi?
This one pot mushroom gnocchi will please everyone in the family.
Full of savory shiitake mushrooms, hearty kale, earthy garlic, fresh lemon juice, and parmesan cheese, it hits all the right spots in one comforting meal.
And since it’s all made in one pot, it’s easy enough to whip up on a busy weeknight with minimal cleanup!
Grab your cozy sweater and get ready to tuck into a big bowl of this one pot mushroom gnocchi.
Table of Contents
Ingredients for one pot mushroom gnocchi
- Refrigerated or shelf-stable gnocchi – I don’t recommend using frozen here, as they don’t hold up as well as shelf-stable or refrigerated varieties.
- Unsalted butter – This is the fat of choice to help cook and build the sauce for our gnocchi.
- Vegetable or mushroom stock – Feel free to use homemade or your favorite store-bought variety.
- Shiitake mushrooms – Shiitake mushrooms are meaty and savory, but if you can’t find them, feel free to substitute them with whatever fresh mushrooms you have on hand.
- Kale – Kale is toothsome and full of vitamins! Feel free to substitute spinach if necessary.
- Garlic – A classic ingredient that will add earthiness to the dish.
- Parmesan cheese – Parmesan cheese is an Italian cow’s milk cheese, that’s aged for at least 12 months.
- Lemon juice – Lemon juice brings a bright, fresh, citrus flavor to the dish.
What is gnocchi?
Gnocchi is an Italian pasta made with potato, egg, flour, and salt.
They are closely related to dumplings! They’re thick, dense, and super soft.
Premade gnocchi can be found in the refrigerated section of most major grocery stores.
You can also find shelf stable gnocchi online or in the pasta section of the grocery store.
How to make your own mushroom stock
Mushroom stock is deep, earthy, and full of mushroom flavor. Making it yourself couldn’t be easier!
I keep it simple by taking some dried porcini mushrooms in a glass jar and pouring boiling water on top. Let that steep for about 10 minutes, and carefully remove the mushrooms, and voila!
A super simple mushroom stock.
Lastly, take care to leave a little stock left behind in the bottom of the jar, there will be some gritty sediment from the mushrooms.
Storage and leftovers
Finally, leftovers from this one pot mushroom gnocchi can be stored in an airtight container.
To reheat, simply place in a microwave-safe bowl covered loosely with a paper towel and heat for 2-3 minutes or until heated thoroughly.
More pasta recipes
- Looking for festive gnocchi? Try my Pumpkin Shaped Gnocchi.
- Craving more veggies? Try my Ratatouille Pasta.
- Need some seafood? Try my Cajun Shrimp Fettuccine Alfredo.
- Want more mushrooms? Try my Creme Fraiche Mushroom Gnocchi.
One Pot Mushroom Gnocchi
Ingredients
- 4 tablespoons unsalted butter
- 16 ounces fresh gnocchi
- 1/3 cup vegetable stock
- 1 cup shiitake mushrooms sliced
- 2 cups kale stems removed and roughly chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 cup grated parmesan cheese
- 1/2 lemon juiced
- Kosher salt to taste
- Black pepper to taste
Instructions
- Melt the butter in a large pan over medium heat.
- Add the gnocchi and saute for 30 seconds.
- Pour in the vegetable stock and cook for 3 minutes or until the stock has almost completely evaporated.
- Add the shiitake mushrooms and saute for 1 minute.
- Add the kale, garlic powder, and onion powder and saute for 30 seconds or until the kale begins to wilt.
- Add the parmesan cheese and the lemon juice and stir to coat evenly.
- Taste and season to taste with kosher salt and black pepper.
Nutrition
Marsha
Friday 23rd of September 2022
This was absolutely delicious! Thank you for the recipe.