Cacio e Pepe Mushroom Gnocchi

Name: Cacio e Pepe Mushroom Gnocchi
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: 2 to 3 servings
Ingredients: Kosher salt and coarsely ground black pepper; 1 pound refrigerated or frozen potato gnocchi; 1 tablespoon unsalted butter; 1 tablespoon extra-virgin olive oil, plus more for drizzling; 1 1/2 cups freshly grated Parmesan, plus more for serving; 1 cup roasted sliced mushrooms; 2 tablespoons chopped fresh chives or parsley

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Level: Easy

Total: 10 min
Active: 10 min

Yield: 2 to 3 servings

Store-bought gnocchi is pretty much the perfect food because it goes so well with any cooked vegetables and can be made in one saucepan--no waiting for a separate pot of water to come to a boil. We love the combination with mushrooms (which is even easier when you start with our big-batch Meal-Prep Roasted Mushrooms). The Parmesan, butter and olive oil come together into a rich and creamy sauce--all in less than 15 minutes.

Level: Easy

Total: 10 min
Active: 10 min

Yield: 2 to 3 servings

Ingredients

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Kosher salt and coarsely ground black pepper

1 pound refrigerated or frozen potato gnocchi

1 tablespoon unsalted butter

1 tablespoon extra-virgin olive oil, plus more for drizzling

1 1/2 cups freshly grated Parmesan, plus more for serving

1 cup roasted sliced mushrooms

2 tablespoons chopped fresh chives or parsley

Directions

Put 1 1/2 cups water and a pinch of salt in a large saucepan or high-sided skillet. Bring to a boil over high heat and immediately add the gnocchi. Cover and cook until tender.
Remove from the heat and stir in the butter, olive oil and 2 teaspoons black pepper. Add the Parmesan and mushrooms and stir until the mushrooms are heated through and the cheese is melted, about 2 minutes, returning to low heat if needed. Top with the chives and drizzle with more olive oil. Serve with Parmesan on the side.