Mushroom Gnocchi

This Mushroom Gnocchi is a hearty meat-free option for those cold winter nights - and it comes together all in only 30 minutes.


Yesterday was the most beautiful day here in Calgary. It was warm and the sun was shining, but it was sooo windy which only means one thing, something is about to blow in……..

We are heading to the mountains later on today and they are supposed to get a bunch of snow, so I have been dreaming about the hearty mushroom gnocchi. If you're like me you want warm and hearty food when it gets cold but don’t always have hours to work on developing those flavours then you are in luck with this one!

This gnocchi is full of flavour and tastes meaty with the addition of portobello mushrooms. If you want to make this full vegetarian swap the chicken stock for mushroom or vegetable stock and still enjoy all the flavours of this quick and easy weeknight dinner.


prep time 10 minutes

cook time 20 minutes

total time 30 minutes

servings 4 people


2 tbsp butter

1 tbsp olive oil

2 portabella mushrooms

4 white mushrooms

6 cremini mushrooms

1 shallot

4 cups chopped arugula

1 tbsp dried sage

4 cups chicken stock

1 kg portato gnocchi

salt + pepper to taste

truffle oil - optional


In a large frying pan add butter and olive oil and allow butter to melt. Add in finely chopped shallots and allow to soften for 2-3 minutes. Add in roughly chopped mushrooms and sauté until mushrooms are soft and beginning to brown - approx. 5 minutes.

To your frying pan add sage and chicken stock and bring to a boil. Simmer for 10 minutes or until the stock has reduced by half.

Add in gnocchi and arugula and allow to cook 5 minutes or until gnocchi is tender. Season with salt + pepper to taste. Drizzle with truffle oil and serve.