Crispy Gnocchi with Mushrooms & Arugula

Turn leftover gnocchi into a crispy, salad-meets-pasta dish.
Publish date:
crispy gnocchi with mushrooms arugula

Recipe by Alexa Weibel

Start to FinishServings

30 minutes



  • 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.