Crispy Gnocchi with Mushrooms & Arugula

Name: Crispy Gnocchi with Mushrooms & Arugula
Ingredients: 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

Turn leftover gnocchi into a crispy, salad-meets-pasta dish.

Author:: Rachael Ray Every Day
Publish date:: Mar 28, 2018

crispy gnocchi with mushrooms arugula — Photography by Bobbi Lin

Recipe by Alexa Weibel


Start to Finish	Servings
30 minutes	4

Ingredients

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

Preparation

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.