Gnocchi with Sherry Mushrooms and Thyme
DATE: September 17, 2025
- Time: 40 mins
- Serves: 6
Featured product
Cini in a Bottle
Poricni Sea Salt
Cini in a Bottle Refill
Porcini Sea Salt
Let The Good Thymes Roll
Italian Spice Blend
Let The Good Thymes Roll Refill
Italian Spice Blend
- 1 (16–18 oz) package shelf-stable gnocchi
- 1 lb fresh mixed mushrooms (shiitake, baby bellas, oyster, beech), sliced
- 2 tbsp olive oil, divided
- ¼ tsp Healthy On You® Cini in a Bottle Sea Salt
- 1 tbsp Health On You® Let the Good Thymes Roll Italian Spice Blend
- 1½ tbsp fresh thyme, chopped
- ¼ cup dry sherry wine
- 2 garlic cloves, minced
- 1 small shallot, thinly sliced
- 2 tbsp unsalted butter
- ½ cup vegetable stock
- ½ cup coconut cream
- Freshly ground black pepper, to taste
Directions
- Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Add the gnocchi, cover, and cook for 3 minutes to toast lightly.
- Uncover, add the butter, and cook for another 3 minutes, stirring until golden. Remove gnocchi from the pan and keep warm.
- In the same skillet, add the mushrooms and shallot. Sprinkle with Cini in a Bottle Sea Salt and cook for 8–10 minutes, stirring occasionally, until the mushrooms release their liquid and reduce in size. Continue cooking another 5–7 minutes until browned.
- Add the remaining 1 tbsp olive oil and garlic, stirring for 1 minute until fragrant.
- Pour in the vegetable stock and sherry wine. Simmer for 3 minutes to reduce slightly.
- Stir in the coconut cream and thyme, then return the gnocchi to the pan. Toss well to coat.
- Season with freshly ground black pepper, garnish with extra thyme if desired, and serve immediately.
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