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–+ servings
A weeknight recipe with showoff vibes, this creamy mushroom and greens gnocchi features umami-rich mushrooms, tender collard greens, and pillowy gnocchi in a velvety Parmesan and cream sauce.
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Creamy Mushroom and Greens Gnocchi
Prep Time
10 mins
Cook Time
40 mins
 
A weeknight recipe with showoff vibes, this creamy mushroom and greens gnocchi features umami-rich mushrooms, tender collard greens, and pillowy gnocchi in a velvety Parmesan and cream sauce. Be judicious with your salt as you cook this recipe – since all the elements cook down significantly, you’ll have most control adding salt toward the end of cook time, not at the beginning.
Recipe Type: Dinner
Keyword: mushroom and greens gnocchi
Makes: 4 generous servings
Author: Elizabeth Stark
Ingredients
  • 5 - 6 tablespoons olive oil, divided
  • 10 ounces mushrooms, wiped clean and cut into ½-inch thick slices
  • 2 cloves garlic, smashed, peeled, and minced
  • Sea salt
  • Black pepper
  • 1 yellow onion, diced
  • ½ teaspoon red pepper flakes
  • 1 bunch, about 1 pound collard greens, stems removed and chopped
  • 1 cup vegetable or chicken broth, or dry white wine
  • ½ cup heavy cream
  • ½ cup grated Parmesan, or Asiago or Pecorino, plus more for serving
  • 1 pound gnocchi, cooked to al dente in salted water
  • 2 tablespoons minced chives
Instructions
  1. Set a 10-inch cast iron skillet or other wide, deep pan, over medium/medium-high heat (pan should be hot but not smoking). When hot, add 1 tablespoon olive oil and a third of the mushrooms (you don’t want to crowd them!). Cook, undisturbed, for 3 - 5 minutes, or until mushrooms have a nice sear. Flip and cook 3 - 5 minutes more, until the edges are crisp and the mushrooms are tender. Set cooked mushrooms aside in a bowl, and repeat the cooking process for the remaining mushrooms. Edge heat down as needed while you cook and add more olive oil (3 or 4 tablespoons total) any time the skillet gets dry.

  2. When cooking the last batch of mushrooms, sear both sides, then add all the cooked mushrooms, garlic, and ¼ teaspoon each sea salt and black pepper to the skillet. Cook about 2 minutes more. Scrape mushrooms and any juices out of the skillet and set aside.

  3. Turn heat down to medium, and in the same skillet, add 2 tablespoons olive oil and the onion. Cook until the onion is translucent and tender, about 7 minutes. Add ¼ teaspoon each sea salt and pepper, and red pepper flakes and cook 1 minute more. Add the collard greens in batches. Once all the greens are in and have wilted, add the broth, turn heat to low and cook 10 minutes, stirring often.
  4. Meanwhile, cook the gnocchi in salted water until al dente.
  5. Fold cream in with the greens and add the mushrooms and parmesan. Fold in the gnocchi. Taste, and add sea salt or pepper as needed.
  6. Serve gnocchi topped with a few grinds of black pepper, chives, and shaved Parmesan.

  7. Any leftovers can be covered and reheated in a 350 degree oven until piping hot.