Golden Gnocchi Skillet with Mushrooms, Zucchini and Parmesan Cream Cheese

Juicy gnocchi are browned in the pan and served with mushrooms, zucchini and a creamy cream cheese and Parmesan sauce. A quick weeknight dish that needs only one pan.

By yumbelo · 2 servings · 25 minutes

Ingredients

  • 400 g Gnocchi (pre-cooked, from the refrigerated section)
  • 1 Stück Zucchini
  • 150 g Mushrooms
  • 1 Stück Garlic clove
  • 150 g Double cream cheese
  • 40 g Parmesan, freshly grated
  • 1 Bund Parsley
  • 1 EL Olive oil
  • Salt
  • Black pepper, freshly ground

Method

  1. Clean the mushrooms and slice them. Wash the zucchini, trim the ends and cut into half-moon slices. Finely chop the garlic clove. Wash the parsley and finely chop the leaves.
  2. Heat 1 tbsp olive oil in a large pan over medium to high heat. Fry the gnocchi for about 5 minutes until golden brown on the outside, turning them regularly. Then remove from the pan and set aside.
  3. Add the mushrooms to the pan and fry for 4 minutes until the liquid has evaporated. Add the zucchini and garlic and fry for another 3 minutes until the vegetables take on a little color.
  4. Reduce the heat to low. Stir in the cream cheese and 2 tbsp water until a creamy sauce forms. Stir in the Parmesan and season with salt and pepper.
  5. Return the gnocchi to the pan and warm everything for 2 minutes until they are coated in the sauce. Sprinkle with the parsley and serve immediately.