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Mushroom Gnocchi

Photo: Melina Hammer; Styling: Heather Chadduck
Yield Makes 4 servings
You can also toss this with cooked baby red potato quarters, instead of gnocchi.


  • 1 (16-oz.) package gnocchi (such as Gia Russa)
  • 2 tablespoons butter
  • 1 (16-oz.) package fresh button mushrooms, quartered
  • 1 (4-oz.) package fresh gourmet mushroom blend
  • 3 tablespoons sliced fresh shallots
  • 4 garlic cloves, thinly sliced
  • 2 tablespoons butter
  • 1/2 cup loosely packed fresh flat-leaf parsley leaves
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon pepper

How to Make It

  1. Prepare gnocchi according to package directions. Melt 2 Tbsp. butter in a large skillet over medium-high heat. Add button mushrooms and mushroom blend; sauté 3 minutes or until lightly browned and liquid evaporates. Add shallots and garlic; sauté 2 minutes or until shallots are tender. Add 2 Tbsp. butter to skillet; cook 2 minutes or until lightly browned. Add gnocchi; gently toss. Stir in parsley, salt, and pepper.