Okay I totally stumbled upon this recipe on accident… I was planning to make instant pot mushroom risotto but when I went to stir in the arborio rice, I discovered I didn’t have any… whoops! BUT I did have a package of gnocchi so I figured let’s try a little experiment. Honestly, I did not think the gnocchi would do well in the instant pot BUT they turned out amazing! The gnocchi was cooked perfectly after only 3 minutes and the mushroom flavor was truly divine making this the fastest ever and yummiest mushroom gnocchi!
Instant pot mushroom gnocchi:
instant pot mushroom gnocchi
Ingredients
- ¼ cup olive oil
- 1 sweet onion diced
- 16 oz mushrooms diced
- ½ tsp dried rosemary
- healthy pinch sea salt and pepper
- 1 lb shelf stable gnocchi
- ¾ cup dry white wine
- ½ cup vegetable broth
- ¼ cup butter
- 1 cup grated parmesan + extra for serving
- freshly minced rosemary leaves and toasted pine nuts for serving
Instructions
- Turn the instant pot on to the sauté setting. Add olive oil to the instant pot. Once oil is hot, add the diced onion, mushroom, dried rosemary, salt and pepper. Toss to coat then sauté until onions are translucent and fragrant, about 5-7 minutes, stirring occasionally.
- Stir in the gnocchi, white wine, and veggie stock then place the lid on the instant pot, closing the vent. Change setting to high pressure then cook for 3 minutes. Quick release when done.
- Once you can remove the lid, stir in the butter and parmesan until creamy and melted.
- Divide gnocchi between bowls then garnish with freshly minced rosemary leaves and toasted pine nuts!
If you try this recipe, let me know! Leave a comment or tag a photo #appetitesanonymous on instagram!! I’d love to see your instant pot mushroom gnocchi in action. Peace, friends!
xx ab
p.s. more pasta recipes here!