One-Pan Mushroom Gnocchi
with Sun-Dried Tomatoes & Parmesan Cream Sauce
One-Pan Mushroom Gnocchi
Tender gnocchi simmers with earthy mushrooms, sun-dried tomatoes, and a rich Parmesan cream sauce for a cozy, one-pan dinner that feels restaurant-worthy.
Ingredients
For 2 servings
- 4 ounce Cream Sauce Base
- 4 ounce Cremini Mushrooms
- 8.8 ounce Gnocchi
- 1 tablespoon Italian Seasoning
- ¼ cup Parmesan Cheese
- 4 ounce Peas
- 1.5 ounce Sun-Dried Tomatoes
- 1 unit Veggie Stock Concentrate
Additional Ingredients
- 3 tablespoon Butter
- 2 teaspoon Cooking Oil
- Pepper
- Salt
Italian
PDF
DifficultyEasy
Prep Time10m
Total Time30m
Calories710
Protein17g
Carbs74g
Fat39g
Tags:
VeggieFiber SmartEasy Cleanup
⚠️Allergens:
🥛Milk🌾WheatSwaps and substitutions
For a dairy-free version, use a plant-based cream sauce and skip the Parmesan or replace it with a vegan hard cheese. For gluten-free, choose gluten-free gnocchi and make sure the stock and cream base are wheat-free.
What to serve with it
Serve with a crisp green salad or simple roasted broccoli to balance the creamy sauce. Garlic bread or warm crusty bread also works well for soaking up the extra sauce.
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