Recipe By Peggy Oliver
Rating
Published Sep 26th
Pan-Fried Gnocchi with Mushrooms and Arugula
Prep 20m Cook 20m Additional - Ready In 40m
Servings 4 servings Calories 348.2

This pan-fried gnocchi is a delicious meal!

Recipe Ingredients

  • 1 (16 ounce) package refrigerated gnocchi
  • 2 tablespoons olive oil, divided
  • 2 (6 ounce) packages sliced fresh mushrooms
  • 2 shallots, sliced
  • 2 teaspoons chopped fresh rosemary
  • 2 teaspoons chopped fresh sage
  • 3 tablespoons butter
  • 1 ½ cups baby arugula
  • salt and ground black pepper to taste
  • 2 tablespoons grated Parmesan cheese, or to taste

Cooking Directions

  1. 1 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.
  2. 2 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.
  3. 3 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

  • Calories 348.2
  • Carbohydrate 27.5 g
  • Cholesterol 46.4 mg
  • Fat 24.4 g
  • Fiber 2.3 g
  • Protein 7.4 g
  • Saturated Fat 11.7 g
  • Sodium 233.1 mg
  • Sugar 2.4 g

Reviews

  1. Delicious. Made exactly according to recipe and will definitely make again.
  2. 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 - Read more ...
  3. 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!
  4. 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 - Read more ...