Easy skillet gnocchi that's super flavorful and satisfying thanks to meaty mushrooms, briny sun-dried tomatoes, and a feta + ricotta tag-team magic. No sauce required, just a scrunch of salt, pepper, and sumac for brightness.
Bring a large skillet with olive oil to medium/high heat. Add mushrooms, sun-dried tomatoes, and room temperature (not pre-boiled) gnocchi straight from the package. Next, add rosemary or thyme, half your feta and ricotta, sea salt, pepper, and sumac. Sauté until crispy for about 8-10 minutes. The feta and ricotta will melt and create a really nice creamy layer against the sun-dried tomatoes and gnocchi. Top with the remaining half of the cheese before serving for fresh blobs of gooey cheese on every plate. Enjoy every bite!
