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I’ve been really struggling lately with dinner. I want to make yummy things but I either don’t have the time or I don’t have the energy. Plus with the weather getting warmer I haven’t exactly wanted to turn on the stove either. I’ve been looking for easy recipes that can be made quickly and on the stove top.
I was looking through my Rachael Ray Magazine when I came across this recipe for gnocchi. Now I haven’t always liked this magazine so I was surprised when I found 7 recipes I wanted to try. I was even more surprised when I made 3 of those recipes, including this Crispy Gnocchi with Mushrooms and Arugula, in just one week.
Gnocchi is one of those foods that is hard to describe. I often cook it like it’s pasta but it’s made from potatoes and sometimes cheese. I mean, pasta, potatoes, and cheese? Could this food scream my name any louder?
I bought a package of the refrigerated gnocchi and the rest of the ingredients and started dinner around 5:30 the other night. I was a little worried when I started cooking the gnocchi as it had a really weird texture. Thankfully that turned out to be because it wasn’t cooked all the way through and as it browned and cooked the texture became soft and it took on the flavor of the butter.
Paired with the mushrooms, shallots, and arugula this was a really fragrant and vibrant dish. I was a little worried that there wouldn’t be enough flavor to it because the sauce was mostly just butter. However, the vegetable gave it a ton of flavor as did the butter. I loved how crispy the little balls of potato became. All together it was a really wonderful dish that I paired with a simple salad and a baguette.
My husband also thought it was really tasty. The arugula adds a freshness that is a little surprising but welcome in the dish. I also think it would be great with a little bacon thrown in.
- 1 Tablespoon olive oil
- 8 oz. mushrooms, sliced
- 2 shallots, chopped
- 4 garlic cloves, minced
- 2 teaspoons sage
- 2 teaspoons oregano
- 3 Tablespoons butter
- 16 oz. refrigerated gnocchi
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 1/2 c. baby arugula
- 1/2 c. Parmesan cheese, grated
- In a large skillet heat the olive oil over medium high heat. Add in the mushroom, shallots, garlic, sage, and oregano. Cook, stirring occasionally, until the mushrooms bring to brown, about 10 minutes. Transfer to a plate.
- Add the butter to the same skillet over medium heat. Melt the butter then add in the gnocchi. Cook for 8-10 minutes or until the gnocchi is cooked through and crispy. Season with salt and pepper.
- Stir in the arugula and mushroom mixture and cook for 2-3 additional minutes.
- Remove from heat and sprinkle with the Parmesan cheese.
Recipe adapted from Rachael Ray Magazine