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