Sunday, April 15, 2018

Crispy Gnocchi with Mushrooms and Arugula

  • 1 tbsp. olive oil, plus more for drizzling
    12 oz. sliced mixed mushrooms
    2 shallots, sliced
    2 tsp. each chopped fresh rosemary and fresh sage
    3 tbsp. butter
    16 oz. refrigerated gnocchi, cooked and drained
    1 1/2 cups baby arugula
    Shredded Parmesan 
  • In large skillet, heat 1 tbsp. oil over medium-high. Add mushrooms, shallots, and herbs. Cook, stirring occasionally, until browned, 10 to 12 minutes; season. Transfer to plate. Wipe skillet clean. Add butter; melt over medium-high. Add gnocchi. Cook, stirring occasionally, until crispy, about 8 minutes; season. Stir in arugula and mushroom mixture; season. Garnish with Parmesan; drizzle with oil.

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