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Garlic Butter Gnocchi with Roasted Mushrooms and Tomatoes

Garlic Butter Gnocchi with Roasted Mushrooms and Tomatoes

I surprised my husband with this garlic butter gnocchi with roasted mushrooms and tomatoes when he came home for lunch recently. The veggies took less than 20 minutes to roast and the garlic butter gnocchi was super quick and easy to saute. I loved that the whole meal came together within 30 minutes and we both enjoyed it! The sweetened tomatoes bursting with flavor paired so nicely with the caramelized mushrooms and garlicky gnocchi. It was nice to share a quick lunch with my guy and I’m so glad he thought it was as delicious as I did. I’ll definitely be making this gnocchi again soon because I know my kids will love it too.

Garlic Butter Gnocchi with Roasted Mushrooms and Tomatoes

How to Make Garlic Butter Gnocchi with Roasted Mushrooms and Tomatoes

Preheat the oven to 375 degrees.

Place the mushrooms and onion on a baking sheet then drizzle with olive oil and a pinch of crushed red pepper flakes then toss to coat evenly. Place in the oven and roast for 10-12 minutes, stirring halfway through roasting. Add the grape tomatoes and continue to roast for another 6-8 minutes or until the tomatoes are close to bursting. Remove from the oven and season with sea salt and freshly cracked pepper, to taste.

Garlic Butter Gnocchi with Roasted Mushrooms and Tomatoes

Heat the butter in a large skillet over medium-high heat. Add the skillet gnocchi and cook, stirring often, for 4 minutes. Add the minced garlic and cook, stirring constantly for 1 minute. Season with sea salt and freshly cracked pepper, to taste.

Remove from the heat and add the roasted veggies and fresh parsley then stir to combine. Pour into a serving bowl and top with freshly grated Parmesan. Serve immediately. Enjoy.

Garlic Butter Gnocchi with Roasted Mushrooms and Tomatoes

Garlic Butter Gnocchi with Roasted Mushrooms and Tomatoes

Garlic Butter Gnocchi with Roasted Mushrooms and Tomatoes

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Course: Main, Side Dish
Cuisine: Italian
Servings: 2
Author: Pam

Ingredients

  • 4-5 cremini mushrooms, quartered
  • ¼ red onion, chopped
  • 1 tbsp olive oil
  • Pinch of crushed red pepper flakes, to taste
  • Handful of grape tomatoes
  • Sea salt and freshly cracked pepper, to taste
  • 2 tbsp butter
  • 1 (12 oz) package of skillet gnocchi
  • 1 clove of garlic, minced
  • 1 tbsp fresh parsley, chopped
  • Parmesan, freshly grated, to taste

Instructions

  • Preheat the oven to 375 degrees.
  • Place the mushrooms and onion on a baking sheet then drizzle with olive oil and a pinch of crushed red pepper flakes then toss to coat evenly.
  • Place in the oven and roast for 10-12 minutes, stirring halfway through roasting.
  • Add the grape tomatoes and continue to roast for another 6-8 minutes or until the tomatoes are close to bursting. Remove from the oven and season with sea salt and freshly cracked pepper, to taste.
  • Heat the butter in a large skillet over medium-high heat. Add the skillet gnocchi and cook, stirring often, for 4 minutes.
  • Add the minced garlic and cook, stirring constantly for 1 minute. Season with sea salt and freshly cracked pepper, to taste.
  • Remove from the heat and add the roasted veggies and fresh parsley then stir to combine. Pour into a serving bowl and top with freshly grated Parmesan.
  • Serve immediately. Enjoy.
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5 Comments

  1. No wonder your husband comes home for lunch ; this looks outstanding.