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Ingredients

Wild Mushrooms – 1 lb (450 g) Mixed
Yellow Onions – 2 Or shallots
Gnocchi – 1 lb (450 g) Potato, frozen
Olive Oil – 3 tbsp
Kosher Salt – ½ tsp
Ground Black Pepper – ¼ tsp
Thyme – to taste Fresh leaves

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Mixed Mushroom Gnocchi

Mixed Mushroom Gnocchi

Features:
  • Vegetarian
Cuisine:
  • Medium

Ingredients

Recipe

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If you are looking for vegetarian meal inspiration, we’ve got you covered with this mixed mushroom gnocchi. We don’t know about you, but we love using mushrooms in our meatless meals. They are savory, healthy and versatile to boot — you can transform them into a satisfying, delicious dish in a flash. Here, we used them as an accompaniment to potato gnocchi and roasted this unexpected combo in the oven until crispy.

The gnocchi turns out fluffy and tastes like you’re at a cozy Italian restaurant overlooking the sea. Buckle up; today, Cook It will walk you through preparing a filling meatless meal in less than half an hour.

Steps

1
Done

Preheat the oven to 400 ºF.

2
Done

Slice mushrooms, chop onions, spread them on a rimmed baking sheet.

3
Done

Add the potato gnocchi. Drizzle with three tablespoons of olive oil, season with Kosher salt and ground black pepper, and toss to coat.

4
Done

Roast, occasionally stirring, until the gnocchi are plump and the vegetables are tender (approximately 20 minutes).

5
Done

Garnish with fresh thyme leaves.

This mixed mushroom gnocchi will be a lifesaver on weeknights when you're too tired to put in the effort but crave something comforting and satisfying. Open a package of frozen potato gnocchi, slice some mushrooms and onions, let the dish roast for twenty minutes, and you're all set! Trust us — this super easy recipe will become your go-to! Bon appétit!

Valerie

I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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