THIS CONTENT WAS PRODUCED FOR CAMPBELL'S BY the foundry @ MEREDITH CORP. ALLRECIPES EDITORIAL STAFF WAS NOT INVOLVED IN ITS CREATION OR PRODUCTION.
- PREP TIME: 10 minutes
- TOTAL TIME: 30 minutes
- SERVES: 4 people
- PHOTOGRAPHY: JOHNNY FOGG
- PROP STYLIST: SOPHIE STRANGIO
- FOOD STYLIST: JUDY HAUBERT
Creamy Mushroom, Butternut Squash, and Fennel Gnocchi Skillet
This vegetarian weeknight dinner stars crisped gnocchi with a deliciously creamy sauce that’s super easy to execute, thanks to Campbell’s® Cream of Mushroom Soup. Roasted fennel and butternut squash add bright depth of flavor. Make sure you let the gnocchi cook undisturbed on high heat, because that’s the key to get them crisp and brown. You can roast the vegetables on parchment paper for easier cleanup, making this essentially a one-pot recipe.
Directions
- Preheat the oven to 475 degrees F. Toss the fennel and the butternut squash on a baking sheet with the olive oil and a big pinch of salt. Spread out the vegetables and roast for 25 minutes.
- About 5 minutes before the vegetables are done, melt the butter in a large nonstick skillet over high heat. Add the gnocchi, breaking them up if necessary. Stir to coat them in the butter, and let cook undisturbed for 2 minutes, to crisp one side; stir once more and let them cook undisturbed for 2 more minutes. Add the cream of mushroom soup, chicken broth, and lemon juice. Fold in the roasted vegetables. Bring to a simmer, then turn off the heat and add the Parmesan. Serve in bowls, with more Parmesan for topping.
QUICK TIP
To kick the flavor up a notch, use crumbled gorgonzola as a substitute for the Parmesan for a tangier but equally delicious vibe.
Click for more easy,
comforting recipes.