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Gnocchi with Mushrooms and Chard
and feta

Active: 30 min Total: 30 min
Potato dumplings (gnocchi) are a hearty base for this one-pan meal with chard and browned mushrooms. Sprinkle a bit of feta on top for a savory finish.


Gnocchi with Mushrooms and Chard:
  • Shallots - 2 cloves , diced
  • Chard - 1 bunch , chopped, stems and leaves separate
  • Mushrooms, brown button - 8 oz , quartered (sub pre-sliced mushrooms)
  • Gnocchi, gluten-free - 16 oz (sub any fun shape of pasta)
  • Oil, olive - 1 Tbsp
  • Italian seasoning - 1 tsp
  • Butter - 2 Tbsp
  • Stock, any type - 3/4 cup
  • Lemon juice - 1 tsp
  • Cheese, feta - 3 oz , crumbled


  1. Shallots - Dice shallots. (Can be done up to 5 days ahead)
  2. Chard / Mushrooms - Prep as directed. Store separately. (Can be done up to 2 days ahead)

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  1. Cook gnocchi according to package instructions.
  2. While gnocchi cooks, heat a large skillet over medium heat. Add olive oil and then mushrooms and saute until mushrooms are dark golden brown, 5 to 6 minutes (don't rush this step - the mushrooms will develop more flavor the longer they cook). Add Italian seasoning and some salt and saute for 1 minute more.
  3. Add butter and stir until melted. Stir in shallots and chard stems and saute until shallots are soft, 2 to 3 minutes.
  4. Pour stock over mushrooms and stir in chard leaves. Simmer for 1 minute, until chard leaves are tender.
  5. Remove from heat and stir in gnocchi and lemon juice. Season with some salt.
  6. Serve gnocchi with feta crumbled over top. Enjoy!



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