Pan-Fried Gnocchi with Mushrooms and Arugula recipe

All Recipes Main Dish Recipes Pasta

Ingredients

1 (16 ounce) package refrigerated gnocchi
2 tablespoons olive oil, divided
2 (6 ounce) packages sliced fresh mushrooms
2 shallots, sliced
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh sage
3 tablespoons butter
1 ½ cups baby arugula
salt and ground black pepper to taste
2 tablespoons grated Parmesan cheese, or to taste

Nutrition Info

348.2 calories
carbohydrate: 27.5 g
cholesterol: 46.4 mg
fat: 24.4 g
fiber: 2.3 g
protein: 7.4 g
saturatedFat: 11.7 g
servingSize: -
sodium: 233.1 mg
sugar: 2.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 3 minutes. Drain and set aside.

  2. Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add mushrooms, shallots, rosemary, and sage. Cook, stirring occasionally, until mushrooms are browned, 10 to 12 minutes. Transfer to a plate.

  3. Wipe skillet clean and add butter. Cook over medium-high heat until butter has melted. Add gnocchi and cook, stirring occasionally, until crispy, about 8 minutes. Stir in arugula and reserved mushroom mixture, season with salt and pepper. Garnish with Parmesan cheese and drizzle with remaining 1 tablespoon olive oil.

Recipe Yield

4 servings

Recipe Note

This pan-fried gnocchi is a delicious meal!

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