Pan-Fried Gnocchi with Mushrooms and Arugula

This turned out pretty good. I scaled the mushrooms down to 8 ounces because this is the weight they come in and that amount was perfect. I also used half arugula and half baby spinach because arugula on its own is hard to find in my area. We liked this but I think the gnocchi didn't really crisp up in the cooking time it called for. Over all good recipe and one I would make a gain though.

Delicious. Made exactly according to recipe and will definitely make again.

Good on a whim! I ended up with a whole bowl of discarded potato insides after following another recipe so instead of tossing I decided to try homemade gnocchi. After I made the gnocchi from a different recipe it was just a bunch of wet noodles. So I found this simple way to turn it into a healthy and colorful dinner!

Boiled gnocchi is expected, this pan fried is unexpected and my new standard! Crispy bits with wholesome butter and veg with each bite. I used half spinach and half French sorrel from my garden. This recipe goes to the top of the list and will be hand written into my hard bound cookbooks!