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. 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.

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.

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

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Prep Time: 5 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 30 minutes minutes

Course: Main, Side Dish

Cuisine: Italian

Servings: 2

Author: Pam - For the Love of Cooking

Equipment

• Baking Sheet
• Large skillet

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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