One-Pan Mushroom Gnocchi
with Sun-Dried Tomatoes & Parmesan Cream Sauce
- Milk
How deep is your love? We may never know the answer to this question but we can tell you that the flavors in this sauce are as deep as the ocean. That’s thanks to the savory complexity of mushrooms, sun-dried tomatoes, and Parmesan cheese in a decadent cream sauce. Instead of boiling, the gnocchi are pan-seared until crisp, adding great texture to the dish. The all-in-one meal is finished with peas, which add a little sweetness... Talk about depth of flavor!
Ingredients
1 unit
Veggie Stock Concentrate
¼ cup
Parmesan Cheese
4 ounce
Peas
4 ounce
Cream Sauce Base
(Contains: Milk)
1 tablespoon
Italian Seasoning
4 ounce
Cremini Mushrooms
1.5 ounce
Sun-Dried Tomatoes
1 unit
Gnocchi
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Finely chop sun-dried tomatoes. Trim and thinly slice mushrooms.
• Heat a large drizzle of oil in a large pan over medium-high heat. Add sun-dried tomatoes and mushrooms. Cook, stirring occasionally, until mushrooms are browned and softened, 5-7 minutes. Season generously with salt and pepper. • Turn off heat; let pan cool slightly. Transfer everything to a medium bowl.
• Melt 2 TBSP butter (4 TBSP for 4 servings) in same pan over medium heat. Cook, stirring, until foamy, 2-3 minutes. • Add gnocchi and stir to coat. Cook, undisturbed, until browned and crisp on one side, 6-8 minutes. • Stir gnocchi and cook, undisturbed, 2-3 minutes more. • Add stock concentrate and a splash of water; stir to coat. Cook until water has evaporated, 30-60 seconds. • Remove pan from heat. Transfer gnocchi to a second medium bowl.
• Heat pan used for gnocchi over medium heat. Add cream sauce base, half the Parmesan (save the rest for serving), 1 tsp Italian Seasoning, 1 TBSP butter, and ¼ cup water. (For 4 servings, use 2 tsp Italian Seasoning, 2 TBSP butter, and ½ cup water.) Season with salt and pepper. Cook, stirring occasionally, until sauce is combined and simmering, 2-3 minutes.
• Reduce heat to medium low. Stir gnocchi, sun-dried tomatoes and mushrooms, and peas into pan with sauce. Cook until gnocchi is coated and peas are warmed through, 2-3 minutes. • Taste and season with salt and pepper.
• Divide gnocchi between bowls. Top with remaining Parmesan and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the rich, creamy sauce and crispy gnocchi, though some found it overly salty or heavy 🍲.
- Ease of prep: Customers appreciated the simple one-pan cooking method, but a few struggled with gnocchi cooking times.
- Suggestions: Consider reducing sun-dried tomatoes and salt; some added protein like chicken or bacon for extra heartiness.
- Portions: Several felt servings were small; adding a side salad or more vegetables could make it more filling.
- Texture: Pan-frying created a delightful crispy exterior on the gnocchi, though some preferred the traditional boiled version.
Reviews from our home cooks
This dish was amazing. I love mushrooms, and the way everything came together to make one exceptional dish. I also love how easy it is to get this right the first time. Something to add to the recipe card: instruct customers to squeeze and separate the gnocchi in the packet before adding it to the pan. This was my first time cooking gnocchi from scratch, and didn't know they'd come out in clumps. Knowing to separate them beforehand would have made browning them easier.
This was delicious! We love gnocchi, and the pan-fried texture was different. We had Baby Bella mushrooms and they had that perfect flavor. Easy clean-up and quick to make; just the way I like it!
Love the one-pan meal. This mushroom gnocchi was very tasty. Not too generous, but just enough. Clean-up was very easy, thank you.
I've found your gnocchi dishes to be exquisite, and this was no exception. The combination of the sun-dried tomatoes with the sauce was a wonderful experience.
I've had gnocchi only once before, and this was so much better! Because it is first pan fried, it wasn't mushy. This recipe is one of our favorites! Tons of flavor!
I actually boiled the gnocchi before doing the rest of the recipe because I prefer soft gnocchi. I was still able to give them a crisp outside in the pan--I just didn't cook it as long as the recipe said. The cream sauce was REALLY good.
I really like using the same pan to cook things individually and together. Only change I would make is to use about half of the sun-dried tomatoes, they're good but their flavor can overpower
Delicious!! Our mushroom meals never have enough mushrooms. We bought our own to supplement. The sun dried tomatoes added a strange raisin like texture. Not a huge fan but everything else tasted great!
Frying gnocchi instead of boiling them was a really nice touch! The flavors of this dish were excellent. I added my own dried porcini mushrooms, and that really took it to the next level, but even without those it would have been great
I think the dish was too sweet due to the combination of the sun dried tomatoes and the green peas. The peas are great for color, but did more harm than good for the dish. Onion might add to the flavor and balance out the sweetness. I did end up adding crushed red pepper, which helped the flavor of the meal immensely. I also enjoyed the texture of the gnocchi being seared (way better than boiled!).
