Cacio e Pepe Mushroom Gnocchi
- Level: Easy
- Yield: 2 to 3 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 596
- Total Fat
- 28
- Saturated Fat
- 14
- Carbohydrates
- 50
- Dietary Fiber
- 4
- Sugar
- 2
- Protein
- 34
- Cholesterol
- 90
- Sodium
- 1171
- Total: 10 min
- Active: 10 min
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
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.