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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

Nutrition Info

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 servingSize: - sodium: 233.1 mg sugar: 2.4 g transFat: : - unsaturatedFat: : -

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.

4 servings

This pan-fried gnocchi is a delicious meal!