PAN-FRIED GNOCCHI WITH MUSHROOMS AND ARUGULA

Pan-Fried Gnocchi with Mushrooms and Arugula image

This pan-fried gnocchi is a delicious meal!

Provided by Peggy Oliver

Time 40m

Yield 4

Number Of Ingredients 10

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

Steps:

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 : Calories 348.2 calories, Carbohydrate 27.5 g, Cholesterol 46.4 mg, Fat 24.4 g, Fiber 2.3 g, Protein 7.4 g, SaturatedFat 11.7 g, Sodium 233.1 mg, Sugar 2.4 g