Description
A quick and easy pan-fried gnocchi recipe featuring tender broccoli florets and sautéed mushrooms in a creamy sauce made with cream cheese and vegetable stock. This dish delivers a comforting blend of textures and flavors in just 25 minutes, perfect for a satisfying weeknight meal.
Ingredients
Scale
Vegetables
- 1 small head of broccoli (11 oz gross weight, approx. 2 cups of florets)
- 1 small onion
- 7 oz mushrooms
Main Ingredients
- 28 oz skillet gnocchi
- 5-6 oz cream cheese
Liquids and Seasonings
- 3 tbsp olive oil
- 1 ¾ cup vegetable stock
- Salt, to taste
- Black pepper, to taste
- Fresh parsley, finely chopped
Instructions
- Prepare the vegetables: Remove the stalk from the broccoli and chop the florets into bite-sized chunks. Peel the onion, cut it in half, then finely chop it. Thinly slice the mushrooms.
- Sear the gnocchi: Heat olive oil in a large skillet over medium heat. Add the gnocchi and briefly sear them until they develop a nice golden-brown crust.
- Sauté onions and mushrooms: Add the chopped onions and sliced mushrooms to the skillet with the gnocchi. Stir well and cook for a short time until they soften and release their flavors.
- Add broccoli and stock: Add the broccoli florets to the skillet and pour in the vegetable stock until everything is covered. Bring the mixture to a boil, then reduce heat and let it simmer for about 5 minutes, stirring occasionally.
- Incorporate cream cheese: Stir in the cream cheese and allow it to gradually melt into the sauce, coating the vegetables and gnocchi evenly.
- Season and finish: Season the dish with salt and black pepper to taste. Fold in the finely chopped fresh parsley. If needed, simmer for a few more minutes to adjust the consistency of the sauce and the tenderness of the broccoli.
Notes
- This recipe offers a simple and speedy way to enjoy gnocchi with crunchy broccoli and earthy mushrooms in a creamy sauce.
- Use fresh parsley for a bright, herbal finish that balances the creamy sauce.
- Adjust stock quantity for your preferred sauce consistency—less for thicker, more for soupy.
- Skillet gnocchi is preferred for best texture; regular gnocchi works but may need gentle handling.
Nutrition
- Serving Size: 1 serving
- Calories: 535 kcal
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 63 g
- Fiber: 6 g
- Protein: 12 g
- Cholesterol: 35 mg
