Garlic Butter Gnocchi with Roasted Mushrooms and Tomatoes
Servings 2
Equipment
- Baking Sheet
- Large skillet
Ingredients
- 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. Toss to coat evenly.
- Place in the oven and roast for 10-12 minutes, stirring halfway through roasting.
- Add the grape tomatoes and continue roasting for 6-8 minutes, or until they are nearly 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, 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.