Gnocchi with Broccoli and Mushrooms
Elevate your weeknight dinners with this hearty and flavorful Gnocchi with Broccoli and Mushrooms recipe! Perfectly pillowy gnocchi pairs beautifully with tender-crisp broccoli and golden sautéed mushrooms, all coated in a rich garlic butter sauce. The dish is finished with a sprinkle of Parmesan cheese and fresh parsley for an irresistible burst of flavor. Ready in just 40 minutes, this one-pan recipe is as simple as it is satisfying, making it ideal for busy weeknights or casual entertaining. With its vibrant mix of vegetables and the option to add a kick of spice from red pepper flakes, this comforting vegetarian meal will become a new favorite. Keywords: Gnocchi with broccoli, mushroom gnocchi, vegetarian gnocchi recipe, garlic butter sauce, quick weeknight dinners.
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Recipe Information
Ingredients
- 500 grams gnocchi
- 250 grams broccoli florets
- 250 grams mushrooms, sliced
- 3 units garlic cloves, minced
- 3 tablespoons butter
- 2 tablespoons olive oil
- 50 grams grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 teaspoons red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Add the gnocchi and cook according to the package instructions (usually 2-3 minutes, until they float to the surface). Remove with a slotted spoon and set aside. Reserve the pot of water for later use.
In the same boiling water, blanch the broccoli florets for 2-3 minutes until bright green and tender-crisp. Drain and set aside.
Heat a large skillet over medium heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter. Once melted, add the sliced mushrooms. Sauté for 5-7 minutes until browned and softened.
Push the mushrooms to one side of the skillet, add the remaining olive oil, and sauté the minced garlic for 30 seconds until fragrant.
Add the blanched broccoli to the skillet, along with the cooked gnocchi. Toss everything together gently.
Stir in the remaining butter, grated Parmesan cheese, salt, pepper, and red pepper flakes (if using). Continue cooking for 2-3 minutes until the gnocchi is lightly golden and coated in the garlic butter sauce.
Remove the skillet from heat and sprinkle chopped parsley over the dish.
Serve hot, with extra Parmesan cheese on the side if desired.
Nutrition Facts
Calories |
1572 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.0 g | 141% | |
| Saturated Fat | 50.6 g | 253% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 239 mg | 80% | |
| Sodium | 4919 mg | 214% | |
| Total Carbohydrate | 110.3 g | 40% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 13.3 g | ||
| Protein | 50.2 g | 100% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 832 mg | 64% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1623 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
