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Ingredients40 m servings 348
Original recipe yields 4 servings
- Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 3 minutes. Drain and set aside.
- Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add mushrooms, shallots, rosemary, and sage. Cook, stirring occasionally, until mushrooms are browned, 10 to 12 minutes. Transfer to a plate.
- Wipe skillet clean and add butter. Cook over medium-high heat until butter has melted. Add gnocchi and cook, stirring occasionally, until crispy, about 8 minutes. Stir in arugula and reserved mushroom mixture; season with salt and pepper. Garnish with Parmesan cheese and drizzle with remaining 1 tablespoon olive oil.
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Per Serving: 348 calories; 24.4 27.5 7.4 46 233 Full nutrition