Crispy Gnocchi with
Mushrooms & Arugula
SERVES 4
1 tbsp. olive oil, plus more
for drizzling
12 oz. sliced mixed fresh
mushrooms
2 shallots, sliced
2 tsp. each chopped fresh
rosemary and chopped
fresh sage
Kosher salt and pepper
1 lb. refrigerated potato
gnocchi
3 tbsp. butter
11∕2 cups baby arugula
Shaved Parmesan
■Bring a large pot of water to a
boil for the gnocchi.
■In a large skillet, heat the
1 tbsp. olive oil over medium-
high. Add the mushrooms,
shallots, and herbs. Cook,
stirring occasionally, until
browned, 10 to 12 minutes;
season with salt and pepper.
Transfer to a plate.
■Meanwhile, reduce heat of the
boiling water to medium so it is
gently boiling. Salt the boiling
water and add the gnocchi. Cook
until gnocchi f loat to the surface
and are just cooked through, 3 to
5 minutes. Drain the gnocchi.
■Wipe skillet clean. Add the
butter; melt over medium-high.
Add the gnocchi. Cook, stirring
occasionally, until crispy, about
8 minutes; season. Stir in the
arugula and mushroom
mixture. Garnish with
Parmesan; drizzle with olive oil.ARUGULA
This tender
green is popular
in Italian
cuisine. Toss it
with pasta
dishes at the
end of cooking
to add a
peppery bite.