Pan-Fried Gnocchi with Mushrooms and Arugula

This pan-fried gnocchi recipe combines quick-cooking refrigerated gnocchi with fresh herbs, sauteed mushrooms, and baby arugula for a quick vegetarian meal.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 348 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.

Step 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.