This pan-fried gnocchi is a delicious meal!


Recipe Summary

20 mins
20 mins
40 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

348 calories; protein 7.4g; carbohydrates 27.5g; fat 24.4g; cholesterol 46.4mg; sodium 233.1mg. Full Nutrition

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
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! Read More
Rating: 5 stars
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! Read More