If you’re craving something comforting yet fresh, then this Pan-fried Gnocchi with Broccoli and Mushrooms Recipe might just become your new go-to dinner. I absolutely love how the crispy pan-fried gnocchi pairs with tender broccoli and earthy mushrooms, all brought together in a luscious creamy sauce. When I first tried this, I was hooked instantly, and I can’t wait for you to taste it too—trust me, it’s fan-freaking-tastic!

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Why You’ll Love This Recipe

Quick and Easy: Ready in just about 25 minutes, perfect for busy weeknights.
Deliciously Creamy: The cream cheese melts into the broth creating a rich, comforting sauce.
Veggie-Packed: Fresh broccoli and mushrooms add great texture and nutrition.
Crispy and Tender Combo: Pan-fried gnocchi gives you that golden crisp exterior with a pillowy inside.

A close-up view of a white bowl filled with creamy gnocchi and vegetable mix. The dish has one main layer where soft, golden gnocchi pieces are mixed with bright green broccoli florets and sliced brown mushrooms. The creamy sauce covers everything with a smooth texture, speckled with black pepper. Fresh green parsley pieces are sprinkled on top around the vegetables and gnocchi. A spoon rests inside the bowl, shining slightly, and a whole mushroom sits beside the bowl on a white marbled surface. The photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

These ingredients are simple and accessible but come together to make a dish packed with flavor and texture. The key is fresh broccoli and mushrooms, plus a good-quality gnocchi to get that perfect crisp in the pan.

Broccoli: Small head with tender florets gives a great bite without overpowering the dish.
Onion: Finely chopped to add a subtle sweetness and depth of flavor.
Mushrooms: Sliced thinly – I find cremini or button mushrooms work beautifully here.
Olive Oil: For pan-frying, adding richness and a nice sear on the gnocchi.
Skillet Gnocchi: Look for fresh or frozen gnocchi – the kind that crisps up nicely in a skillet is key.
Cream Cheese: Adds creaminess and tang; soften it slightly before mixing for easier melting.
Vegetable Stock: Keeps it flavorful and moist without needing heavy cream.
Salt and Black Pepper: Essential for seasoning—don’t skimp!
Fresh Parsley: Finely chopped at the end to brighten everything up.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like mixing things up depending on what I have in the fridge or how indulgent I feel. This recipe is flexible, so feel free to play with it a bit.

Protein Boost: Adding cooked chicken or crispy bacon turned this into a hearty meal for my fam on busy nights.
Dairy-Free Version: Swap cream cheese for a coconut cream or use a cashew-based sauce to keep it creamy without dairy.
Seasonal Veggies: In the fall, I sometimes toss in roasted butternut squash instead of broccoli for a sweet twist.
Make it Spicy: A pinch of red pepper flakes gives it a subtle kick I started loving after a few tries.

How to Make Pan-fried Gnocchi with Broccoli and Mushrooms Recipe

Step 1: Prep Your Veggies Like a Pro

Start by removing the stalk from your broccoli, then chop the florets into bite-sized pieces. Peel and finely chop your onion, and thinly slice the mushrooms. Keeping everything roughly the same size helps them cook evenly and makes every bite balanced.

Step 2: Pan-Fry Your Gnocchi to Perfection

Heat the olive oil over medium heat in a large skillet. Add the gnocchi and let them sear undisturbed—this step takes a few minutes, but patience pays off! You want those gnocchi to develop a golden, crispy crust; if you rush or crowd the pan, they’ll steam instead of fry. Once all sides are nicely browned, move on.

Step 3: Sauté Onions and Mushrooms

Throw in the finely chopped onions and sliced mushrooms right into the skillet with the gnocchi. Stir everything together and sauté for a few minutes until the onions soften and the mushrooms release their moisture. This builds wonderful layers of flavor.

Step 4: Add Broccoli and Simmer with Stock

Next, add your broccoli florets and cover the skillet with vegetable stock—just enough to almost cover the veggies. Bring it to a gentle boil, then reduce the heat and simmer for about 5 minutes. Stir occasionally so nothing sticks, and watch the broccoli turn bright green and tender.

Step 5: Stir in Cream Cheese and Season

Reduce the heat to low and mix in the cream cheese, letting it gradually melt into the sauce. This adds that unbeatable creamy texture without heaviness. Season with salt and freshly cracked black pepper to taste. Finally, toss in finely chopped fresh parsley—it really livens up the dish.

Step 6: Final Simmer and Serve

If the sauce seems too thin, let everything simmer a little longer, uncovered, to thicken up. You want a nice coating on the gnocchi and veggies—creamy but not soupy. Then, it’s ready to plate and enjoy!

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Pro Tips for Making Pan-fried Gnocchi with Broccoli and Mushrooms Recipe

Don’t Overcrowd the Pan: Giving gnocchi enough space lets them crisp up beautifully instead of steaming.
Use Fresh or Well-Drained Gnocchi: If frozen, thaw and pat dry so they fry up better without lumping together.
Be Patient with the Cream Cheese: Stir slowly on low heat to prevent curdling and ensure a silky sauce.
Add Parsley Last: It keeps its fresh flavor and vibrant color that really brightens the dish.

How to Serve Pan-fried Gnocchi with Broccoli and Mushrooms Recipe

The image shows a large white bowl filled with a creamy dish of golden brown gnocchi mixed with bright green broccoli florets and light tan sliced mushrooms. The creamy sauce coats the gnocchi and vegetables evenly, creating a smooth texture with small herbs sprinkled on top for color contrast. A silver spoon rests inside the bowl, and the bowl sits on a white cloth with a simple checked pattern, placed on a white marbled surface. The background is softly blurred with whole mushrooms visible for a rustic feel. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to finish this dish with a sprinkle of grated Parmesan and an extra handful of fresh parsley to add a little sharpness and color. If you like a bit of tang, a squeeze of fresh lemon juice right before serving gives it a lovely contrast to the creamy sauce.

Side Dishes

This pan-fried gnocchi is perfect on its own as a filling meal, but I love pairing it with a simple green salad tossed in a light vinaigrette or some garlic bread to soak up any leftover sauce. Roasted cherry tomatoes also bring a sweet, juicy balance.

Creative Ways to Present

For a special occasion, I’ve served this in rustic individual cast iron skillets right at the table—your guests appreciate the sizzling presentation. Garnish with edible flowers or microgreens for a pop of color that makes it look restaurant-worthy.

Make Ahead and Storage

Storing Leftovers

Leftovers keep well in an airtight container in the fridge for up to 3 days. I gently reheat them in a skillet with a splash of water or broth to revive the creamy texture without drying out the gnocchi.

Freezing

I’ve frozen this recipe successfully by cooling it completely and storing in freezer-safe containers. When thawing, I recommend reheating slowly on the stovetop rather than the microwave to keep the sauce smooth and avoid mushy broccoli.

Reheating

Reheat gently in a skillet over medium-low heat with a splash of vegetable stock or water. Stir frequently to prevent sticking and to revive the creamy sauce’s texture. Avoid overheating which can toughen the gnocchi.

FAQs

Can I use frozen gnocchi for this Pan-fried Gnocchi with Broccoli and Mushrooms Recipe?

Absolutely! Just make sure to thaw and pat the gnocchi dry before frying to get that perfect crisp. Frozen gnocchi can sometimes release moisture, so drying them helps avoid sogginess.
What can I substitute for cream cheese if I want a lighter sauce?

Try using Greek yogurt or a splash of plant-based cream to keep things creamy without the heaviness of cream cheese. Add it at the end of cooking and stir gently to avoid curdling.
How do I get the gnocchi crispy without them sticking to the pan?

Use a well-heated pan and enough olive oil, and don’t overcrowd the gnocchi—give them enough room to form a crust. Let them cook undisturbed for a few minutes before flipping.
Can I add other vegetables to this recipe?

Definitely! Spinach, bell peppers, or even roasted squash would work well. Just adjust the cooking times to make sure everything is tender and cooked evenly.

Final Thoughts

This Pan-fried Gnocchi with Broccoli and Mushrooms Recipe is one of those comforting dishes I keep coming back to because it’s so satisfying and easy to whip up. Whether you’re cooking for yourself or feeding a hungry crowd, it strikes that beautiful balance between creamy and crispy, fresh and indulgent. I hope you enjoy making and eating it as much as I do—and don’t forget to throw in your own spin on it for a truly personalized meal!