Rosemary & Portobello Mushroom Gnocchi

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Some things are meant to be together. Like peanut butter and jelly or… Ross and Rachel! Just like those things that we all love, rosemary and portobello mushrooms belong together. The woody, sage-like herb paired with the meaty, earthy flavor of portobello mushrooms are a match made in heaven. This recipe highlights this flavor profile in a super easy, date-night ready meal.

This recipe has quickly climbed to the “top 5” list in our household and I hope that you love it as much as we do! When you make this recipe, be sure to tag and use the hashtag #sweetpealiving to share it on Instagram! I can’t wait to see how your version turns out!

Rosemary & Portobello Mushroom Gnocchi

Sweet Pea Living
Fresh rosemary and earthy mushrooms cooked in a simple sauce and top with shredded Parmesan.
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine American
Servings 4 servings
Calories 581 kcal


  • 3 tbsp olive oil extra virgin
  • 6 cloves garlic minced
  • 4 shallots halved lengthwise and thinly sliced
  • ½ tsp salt
  • 3 large portobello mushroom caps sliced into 1-inch pieces
  • 2 tsp fresh rosemary leaves minced
  • ½ tsp crushed red pepper flakes
  • 4 cups sweet potato gnocchi homemade or storebought
  • Parmesan cheese grated


  • Fill a medium-sized stockpot with water and ½ tsp salt. Cover with lid and place over high heat.
  • Add olive oil to a large non-stick pan and place over high heat. Add garlic, shallots, and salt. Mix well and cook until shallots are soft.
  • Add mushrooms, rosemary, and chili flakes to the non-stick pan. Mix well and cook until mushrooms have sweated out their water and become tender.
  • Add ½ of the gnocchi to the boiling pot of water. Cover the pot with a lid and crank the heat up to high. The water needs to remain boiling for the gnocchi to cook correctly. Boil until gnocchi float to the top of the pot, about 2 minutes. Move to the mushroom mixture using a slotted spoon. Repeat with the last ½ of the gnocchi.
  • Toss gnocchi gently to coat with sauce. Add pasta water if the mixture seems too dry. Taste for salt, pepper, or additional rosemary.
  • Serve hot. Top with Parmesan cheese and enjoy!



Sodium: 876mgSugar: 3gFiber: 5gCholesterol: 9mgCalories: 581kcalSaturated Fat: 2gFat: 6gProtein: 12gCarbohydrates: 67g
Keyword Portobello Mushrooms, Rosemary, Truffle
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