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Pan-fried gnocchi with broccoli and mushrooms in a creamy sauce and decorated with fresh parsley.

Pan-fried Gnocchi with Broccoli and Mushrooms

An easy and quick recipe with gnocchi, broccoli, mushrooms, and an amazing creamy sauce. 
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Total Time: 25 minutes
Servings: 4

Ingredients

  • 1 small head of broccoli 11 oz gross weight – should yield approx. 2 cups of broccoli florets
  • 1 small onion
  • 7 oz mushrooms
  • 3 tbsp olive oil
  • 28 oz skillet gnocchi
  • 5-6 oz cream cheese
  • 1 ¾ cup vegetable stock
  • salt, black pepper
  • fresh parsley

Instructions

  • Remove the stalk from your broccoli and trim off florets. Continue to chop the florets into bite-sized chunks.
  • Peel the onion, cut in half, then chop finely. Now, thinly slice mushrooms.
  • Heat olive oil in a large skillet over medium heat, add gnocchi, and briefly sear until they are nicely browned.
  • Add onions and mushrooms, incorporate well, and sauté everything for a short while.
  • Add broccoli, cover everything with the vegetable stock, bring to a boil, and let simmer for about 5 minutes. Stir from time to time.
  • Mix in cream cheese and let it gradually melt, then distribute evenly.
  • Season well with salt and black pepper, finely chop fresh parsley, and fold into the mix.
  • Allow to simmer for a few more minutes if necessary to achieve the desired liquid level and/or consistency of broccoli.

Nutrition

Calories: 535kcal
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