Welcome to day three of 10 days of fall dinners!
If you’ve been following my fall dinners series, you know I’m itching for the new season, and this is the first official dinner plan of fall! This week’s recipes fit together into a perfectly hearty, comforting lineup of meals to ease into September.
As always, the overlapping ingredients help make the most of your dollar at the store (this week is a produce-heavy list!), and the prep day plan walks you through preparing three meals for the week, plus one sauce component, to get ahead. When Monday rolls around, you’ll have everything ready to go. Check the notes on the prep plan; we’re utilizing our freezer a bit this week!
For day three of 10 days of fall dinners we’re making a creamy mushroom gnocchi skillet. I typically go for a seasonal sheet pan gnocchi, but I wanted something a little different this time around… and a little saucier! I love a gnocchi moment and anything creamy this time of year. It’s vegetarian as written, so easy to make vegan, and meat is an easy addition for a protein boost. Check out the recipe notes if you want to add it in!
This one is also really, really quick. The cook time is 15 min! Simple ingredients mean it’s sort of a dump-and-cook situation: the white beans and greens cook up with some spices, then the liquid comes in to make a sauce for the gnocchi to cook in for just a few minutes. Add your beans and greens back in, top with parm, and you’re good to go.
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creamy mushroom gnocchi skillet
serves 4 | prep time: 15 minutes | cook time: 15 minutes
gluten-free, vegetarian, dairy-free option, vegan option
INGREDIENTS:
1 teaspoon dried oregano
1 teaspoon kosher salt, additional to taste
1 teaspoon dried thyme
1/2 teaspoon ground black pepper, additional to taste
1 tablespoon olive oil
16 ounces baby bella mushrooms, thinly sliced
15-ounce can cannellini beans, drained and rinsed
5 ounces baby spinach
3 garlic cloves, minced
13.5-ounce can full-fat coconut milk (about 1 1/2 cups)
2 1/2 tablespoons nutritional yeast
1 tablespoon tapioca flour (can substitute arrowroot starch or cornstarch)
16 ounces shelf-stable gluten-free gnocchi
juice of 1 lemon (about 3 tablespoons)
grated parmesan, for topping (optional)
fresh thyme leaves, for topping (optional)
Instructions:
In a small bowl, combine the oregano, salt, thyme, and black pepper. Set aside.
Heat the olive oil in a large, deep skillet or sauté pan over medium until shimmering. Add the mushrooms and cook, stirring often, until soft and lightly browned, 5 to 7 minutes.
Stir in the cannellini beans and spinach and continue cooking, stirring often, until the spinach has wilted. Add the garlic and spice mix and cook, stirring frequently, until fragrant, another 1 to 2 minutes. Remove the vegetable and bean mixture from the skillet and set aside in a bowl.
In the same skillet over medium heat, pour in the coconut milk and bring to a gentle boil. Whisk in the nutritional yeast and tapioca flour until no clumps remain. Season with a generous pinch of salt and black pepper.
Reduce the heat to medium low and stir in the gnocchi, ensuring the gnocchi is fully submerged in liquid. Cook, stirring often to prevent sticking, for 5 minutes until the gnocchi is softened.
Remove the skillet from the heat and add back the vegetable and bean mixture. Squeeze in the lemon juice and stir to evenly combine. Top with grated parmesan and thyme leaves (if desired) and divide among four plates.
STORE IT: Refrigerate in a sealed container for up to 4 days.
REHEAT IT: Microwave until warm, 1 to 2 minutes. Add a splash of water to thin, if needed. Or heat in a saucepan over medium-low until warm, about 5 minutes.
recipe notes
Add ground sausage, ground pork, or ground chicken. Cook in the skillet ahead of prepping the mushrooms and beans.
You can use cauliflower gnocchi, however there will be more liquid released and the cook time will be longer for the gnocchi. Prepare the frozen gnocchi ahead of time, according to package instructions (oven or air fryer is best!), then add to the skillet to warm.
swaps & subs
Spinach: Swap for chopped curly kale.
Coconut milk: Swap for 1 cup light cream or whole milk.
Nutritional yeast: Swap for finely grated parmesan cheese.
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