Sautéed Gnocchi with Mid-America Mushroom Ragout
Golden sautéed gnocchi tossed in a rich mushroom ragout inspired by the harvest flavors of the Mid-America region. This Italian-inspired pasta recipe (vegetarian), ready in about 25 minutes, pairs potato gnocchi, unsalted butter, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz potato gnocchi
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 8 oz, sliced 1/4-inch thick cremini mushrooms
- 1 small, diced (about 1/2 cup) yellow onion
- 3, minced garlic cloves
- 1 tbsp fresh thyme leaves
- 1/2 cup vegetable broth
- 1/4 cup, grated parmesan cheese
- 3/4 tsp salt
- 1/2 tsp black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Bring a large pot of salted water to a boil and cook 12 oz potato gnocchi according to package instructions (usually 2-3 minutes until they float). Drain and set aside.
- Step 2: Heat 3 tbsp unsalted butter and 1 tbsp olive oil in a large skillet over medium heat until butter foams, about 1 minute.
- Step 3: Add 1 small diced yellow onion (about 1/2 cup) and sauté for 3-4 minutes until softened and translucent.
- Step 4: Add 8 oz sliced cremini mushrooms and cook, stirring occasionally, for 6-7 minutes until mushrooms release moisture and become golden brown.
- Step 5: Stir in 3 minced garlic cloves and 1 tbsp fresh thyme leaves, cooking for 1 minute until fragrant.
- Step 6: Pour in 1/2 cup vegetable broth and simmer for 3 minutes until the sauce reduces slightly.
- Step 7: Add the cooked gnocchi to the skillet and toss gently to combine and heat through, about 2 minutes.
- Step 8: Season with 3/4 tsp salt and 1/2 tsp black pepper, then sprinkle 1/4 cup grated parmesan cheese over the top and toss once more before serving.
Frequently asked questions
How long does Sautéed Gnocchi with Mid-America Mushroom Ragout take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sautéed Gnocchi with Mid-America Mushroom Ragout?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep potato gnocchi from drying out.
Can I substitute ingredients in Sautéed Gnocchi with Mid-America Mushroom Ragout?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sautéed Gnocchi with Mid-America Mushroom Ragout for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sautéed Gnocchi with Mid-America Mushroom Ragout vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
