Skillet Gnocchi with Mushrooms

Skillet Gnocchi with Mushrooms

Take your pasta night beyond the same old routine with this easy, tasty recipe. Featuring fluffy potato dumplings topped with leafy chard and earthy brown butter mushrooms, this savory, gluten-free, one-skillet meal will become a staple of your weekly meal rotation.


  • 4 Tablespoons Hope Creamery unsalted butter, divided
  • 8 oz package mixed mushrooms, sliced
  • 1 Tablespoon olive oil
  • 1 large shallot, thinly sliced
  • ½ teaspoon kosher salt
  • 3 cloves garlic, thinly sliced
  • ½ bunch Swiss chard, stems removed and sliced and leaves chopped
  • 1 12-oz. pkg Cappello’s almond flour gnocchi
  • BelGioioso Grana Padano cheese, grated and to taste


Remove the gnocchi from the freezer while you prepare the ingredients.

In a large 10 or 12-inch nonstick skillet, set over medium-high heat, melt 2 Tablespoons butter, add the mushrooms, and sauté until golden brown, about 7-8 minutes. Add a pinch of kosher salt, remove from the pan to a plate, and set aside.

To the same pan, add olive oil, shallots, and chard stems. Sprinkle with kosher salt. Sauté until softened and starting to brown. Add the chard leaves and garlic and cook another 2-3 minutes until the leaves have wilted. Remove to the plate with the mushrooms.

Melt the last 2 Tablespoons butter in the pan and add the gnocchi in an even layer. Don’t move the pan for 3-4 minutes until the gnocchi is browned on one side; then, when they no longer stick to the pan, turn and brown the other side for 2-3 minutes.

Return the vegetables to the pan and turn off the heat. Grate or shave with fresh Grana Padano cheese and serve.