Pan-Seared Gnocchi with Mushrooms and Sun-Dried Tomatoes in Creamy Parmesan Sauce

This one-pan gnocchi recipe is all about deep, savory flavor. Cremini mushrooms and sun-dried tomatoes bring an earthy, tangy richness, while a creamy Parmesan sauce ties everything together. Instead of boiling, the gnocchi are pan-seared until golden and crisp, adding a delightful texture contrast.

Finished with sweet peas for a pop of color and freshness, this dish is a complete meal that comes together in just 30 minutes. It’s perfect for a busy weeknight when you want something comforting but don’t want a pile of dishes.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce PeasView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

4 ounce Cremini MushroomsView ingredient guideLike ingredientDislike ingredient

1.5 ounce Sun-Dried TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit GnocchiView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Heat a large non-stick skillet over medium-high heat. Add a drizzle of oil, then add the gnocchi in a single layer. Cook without stirring for 3-4 minutes until the bottoms are golden and crisp. Flip and cook another 2-3 minutes until evenly browned. Transfer to a plate.
2. In the same skillet, add a bit more oil if needed. Add the sliced cremini mushrooms and cook for 4-5 minutes until golden and tender. Season with salt and pepper.
3. Stir in the sun-dried tomatoes and Italian seasoning, cooking for 1 minute until fragrant.
4. Reduce heat to medium-low. Pour in the cream sauce base and veggie stock concentrate, stirring to combine. Add the Parmesan cheese and stir until melted and smooth.
5. Return the gnocchi to the skillet along with the peas. Stir gently to coat everything in the sauce. Cook for 2-3 minutes until the peas are heated through and the sauce thickens slightly.
6. Taste and adjust seasoning with salt and pepper if needed. Serve immediately, garnished with extra Parmesan if desired.

Recipe Tips

FAQ

Can I use frozen gnocchi?

Yes, frozen gnocchi works well. There’s no need to thaw them first; just add them directly to the skillet and cook a few minutes longer until crispy.

Is this recipe vegetarian?

Yes, this dish is vegetarian. It uses a cream sauce base and Parmesan cheese, but no meat. For a vegan version, use a plant-based cream and vegan Parmesan.

Can I make this dairy-free?

To make it dairy-free, substitute the cream sauce base with a dairy-free cream alternative and use a dairy-free Parmesan or nutritional yeast.