Categories: Pasta
Ingredients
- 1 tbsp. olive oil, plus more for drizzling
- 12 oz. sliced mixed mushrooms
- 2 shallots, sliced
- 2 tsp each chopped fresh rosemary and fresh sage
- 3 tbsp. butter
- 16 oz. refrigerated gnocchi, cooked and drained
- 1 1/2 cups baby arugula
- Shredded Parmesan
Directions
-
In a large skillet, heat 1 tbsp. oil over medium-high. Add mushrooms, shallots, and herbs. Cook, stirring occasionally, until browned, 10-12 minutes; season. Transfer to plate. Wipe skillet clean. Add butter; melt over medium-high. Add gnocchi. Cook, stirring occasionally, until crispy, about 8 minutes; season. Stir in arugula and mushroom mixture; season. Garnish with Parmesan; drizzle with oil.