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This easy goat cheese gnocchi with baked mushrooms and parmesan is perfect for busy weeknights: quick, comforting, and full of flavor.
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Why You’ll Love This Recipe
I don’t cook with gnocchi nearly often enough; these fluffy potato pillows are so satisfying and ready in minutes. Store-bought gnocchi works perfectly here, though homemade gnocchi is next-level (I recently tried making these easy cauliflower gnocchi and that was soo good! ).
For this recipe we’re keeping it simple with store-bought gnocchi, earthy mushrooms, peas, bacon, and creamy goat cheese. Everything cooks fast, so it’s ideal for hectic days when you still want something delicious.
Recipe Ingredients
The ingredients for this gnocchi with goat cheese is pretty simple. You can add different things to it and I’ll be giving some ideas for variations below. If you love simple gnocchi dishes make sure to also try this easy gnocchi with broad beans.
- gnocchi – I use potato gnocchi and use store-bought. Super easy to use and ready in no time (without cooking I might add)
- mushrooms – use whatever type of mushroom you like
- goat cheese – pick a soft goat cheese as you want it to melt through the dish
- green peas – for adding some veggies I used green peas but you can also add zucchini if you prefer.
How To Make Gnocchi with Goat Cheese
I first made this dish and cooked the gnocchi first for a few minutes. That is still an option but you don’t need to cook the gnocchi first. They will bake in the pan if you just add them long enough. I prefer to do it that way ever since. Below is still the instruction with cooking.
Prep first:
Chop the red onion, garlic, and mushrooms so everything is ready before cooking the gnocchi. This dish moves quickly!
Cook the gnocchi:
Bring a large pot of salted water to the boil. Add the gnocchi; once they float to the top they’re done. Drain and toss with a little olive oil to prevent sticking.
Brown the vegetables:
Heat a large skillet with a splash of olive oil (and/or butter, more on that later). Sauté the onion and garlic until soft, then add the bacon and cook until browned. Add the mushrooms and cook until golden. Stir in the peas and cook until they’re heated through. Remove everything from the pan.
Pan-fry the gnocchi:
In the same pan, add a bit more oil (or butter) and fry the gnocchi over high heat until golden and slightly crispy. This step adds flavor and texture!
Bring it together:
Return the vegetable mixture to the pan and crumble the goat cheese on top. Allow it to melt into the warm gnocchi, then finish with finely chopped sage.
Serving Tips
To serve, add plenty of parmesan plus a few extra crumbles of goat cheese. Optional toppings that work great too:
- Red pepper flakes
- Lemon zest
- Fresh basil
- Toasted pine nuts
- A drizzle of extra-virgin olive oil
This is a dry-style gnocchi (no sauce), but if you prefer it saucy you can stir in:
- Tomato sauce (for a lighter finish)
- A splash of heavy cream (everything gets better with cream)
- A little pasta water + parmesan (simple silky sauce)
Vegetarian Option
This recipe becomes vegetarian instantly by omitting the bacon. Because the goat cheese and mushrooms are so flavorful, you won’t miss it at all. A handful of toasted walnuts or pine nuts works great for extra texture.
FAQ Easy Gnocchi with Goat Cheese
Yes! Shelf-stable gnocchi works perfectly and cooks quickly. Fresh or frozen gnocchi also work, just follow the package instructions.
Definitely. Simply omit the bacon. For extra flavor, you can add toasted walnuts or pine nuts for texture, or use a smoky cheese.
This usually happens if:
- The gnocchi overcooked in the water
- They steamed instead of browning (pan was overcrowded)
- No oil/butter was added to help them crisp in the pan
Cook just until they float, drain well, then fry in a hot pan with oil or butter.
Any variety works! Button, cremini, chestnut, oyster, or a mix is great. Just avoid washing mushrooms under running water. Wipe with a damp cloth to avoid excess moisture.
Yes! Delicious alternatives are cream cheese, blue cheese, feta, parmesan, burrata (add that at the end)
Other Easy Weeknight Dinner You Might Love
Blue cheese pasta salad with pesto and tomatoes
Gnocchi with Goat Cheese and Mushrooms
Ingredients
- 500 grams gnocchi
- 1 tbsp butter
- 1 tbsp oil
- 1 red onion chopped
- 2 cloves garlic chopped
- 250 gr mixed mushrooms sliced
- 100 gr goat cheese crumbled
- 2 sprigs sage finely chopped
- 150 gr green peas
- 100 gr bacon
- 1 Spring onion sliced, on top
- Parmesan cheese for serving
Instructions
- Cook the gnocchi according to package directions. Drain and toss in a little olive oil to prevent sticking.500 grams gnocchi
- Heat a frying pan with some oil and butter and sauté the onion until translucent. Add the garlic and mushrooms and fry until golden brown and tender.1 tbsp butter, 1 red onion, 2 cloves garlic, 250 gr mixed mushrooms, 1 tbsp oil
- Add the peas and cook briefly. Chop the sage and add to the pan150 gr green peas, 2 sprigs sage
- Remove from the pan or heat a second pan. Fry the bacon and when it is cooked, add the gnocchi. Fry the gnocchi and crumble the goat cheese on top. Let it melt through the gnocchi.100 gr bacon, 100 gr goat cheese
- Add the mushroom mixture and gnocchi together. Serve with extra goat cheese or parmesan on top. Slice a spring onion for serving over the gnocchi.1 Spring onion
Notes
Storage & Reheating
- Fridge: keeps 2-3 days in an airtight container
- Reheat: in a skillet with a splash of water or a bit of butter/oil (microwave makes it soggy)
- Freezing: not ideal. cooked gnocchi tends to get mushy
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
