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+ servings

Garlic Butter Gnocchi with Roasted Mushrooms and Tomatoes

Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main, Side Dish
Cuisine: Italian
Servings: 2
Author: Pam


  • 4-5 cremini mushrooms, quartered
  • 1/4 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


  • Preheat the oven to 375 degrees.
  • Place the mushrooms and onion on the 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.