Gnocchi Mushroom

This is a nice, easy meal for when I’m craving mushrooms and don’t have a lot of time to make something complicated. Recipe is from the Mixed Mushroom Gnocchi from Sheela Prakash.


  • 1 package shelf-stable potato gnocchi
  • 2 medium shallots, chopped
  • 1 1/4 pounds mushrooms*, chopped or sliced
  • 4T olive oil
  • Kosher salt and pepper to taste

Preheat oven to 400F (375F convect). In a large bowl, stir together the gnocchi, shallots, mushrooms, olive oil, salt and pepper until everything is coated with oil.

Dump onto a parchment-covered sheet pan, spreading it out so it’s a single layer. Bake 20 minutes. At about the 10-minute mark, stir the ingredients around so both sides are cooked.

*For the mushrooms, when I can, I try use an 8-ounce package of Mycopia Mushrooms — which lately have had alba clamshell, brown clamshell, velvet pioppini, and trumpet royale — and the remaining crimini. The mushrooms will shrink a lot during cooking, so just shop them coarsely.