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Pressure Cooker Gnocchi and Mushrooms in Rosemary Alfredo Sauce

Pressure cooker gnocchi cooks in just one minute.
Pressure Cooker Gnocchi and Mushrooms

Photos courtesy of iStockphoto.com

Once heated, pressure cooker gnocchi cooks in just one minute. You read right, one minute! This recipe is great for a quick and healthy meal, plus it can be made vegan with some substitutions.

Excerpted from The New Pressure Cooker Cookbook by Adams Media. Copyright © 2016 F+W Media, Inc. Used by permission of the publisher. All rights reserved. Photos courtesy of iStockphoto.com


  • water, as needed
  • 16 Ounces uncooked gnocchi
  • 1 Tablespoon extra-virgin olive oil
  • 1/2 Cup sliced mushrooms
  • 1 Teaspoon fresh lemon juice
  • 2 Cups béchamel sauce, or vegan version of béchamel sauce
  • 1/2 Cup Parmesan cheese, or vegan shredded Parmesan or mozzarella
  • 1/2 Cup diced tomatoes
  • 1 Teaspoon chopped fresh rosemary
  • Salt and black pepper, to taste


Fill the pressure cooker with enough water to cover the gnocchi. Bring the water to a boil. Add the gnocchi. Lock the lid into place and bring to high pressure; maintain pressure for 1 minute. Use the natural release method to release the pressure and then remove the lid. Drain the gnocchi and set aside.

Add the olive oil to a pan over medium heat and sauté the mushrooms for about 1 minute. Add the gnocchi and sauté for 1 minute more.

Deglaze the pan with the lemon juice, then add the béchamel sauce and Parmesan cheese, and allow it to reduce until desired consistency is reached.

Stir in the tomatoes and rosemary. Taste for seasoning, and add salt and pepper, if necessary.