Name: One-Pot Brown Butter Gnocchi with Mushrooms and Arugula
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 (16-ounce) package potato gnocchi; 1 tablespoon olive oil; 1 pound crimini mushrooms, cleaned and quartered; 6 tablespoons unsalted butter; 4 cloves garlic, minced; 3 cups packed arugula; Kosher salt and freshly ground black pepper, to taste; 1/2 cup shaved Parmesan cheese; 1/4 cup pine nuts, toasted, for garnish; Chopped fresh basil, for garnish; 1/2 lemon, juiced

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Prep Time 10
Cook Time 15
Total Time 25 minutes
Yield 4-6 1x

Entrees

Pillowy soft gnocchi and savory sautéed mushrooms pair for mouthwatering comfort dish that looks elegant but is simple to make.

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Ingredients

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1 (16-ounce) package potato gnocchi
1 tablespoon olive oil
1 pound crimini mushrooms, cleaned and quartered
6 tablespoons unsalted butter
4 cloves garlic, minced
3 cups packed arugula
Kosher salt and freshly ground black pepper, to taste
1/2 cup shaved Parmesan cheese
1/4 cup pine nuts, toasted, for garnish
Chopped fresh basil, for garnish
1/2 lemon, juiced

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Instructions

Fill large Dutch-oven pot with water and bring to boil over high heat. Cook gnocchi according to packaged directions; drain. Reserve 1/2 cup gnocchi cooking water. Set aside.
Heat oil in the same pot over medium-high heat. Add mushrooms, and cook, stirring occasionally, until light golden-brown, about 5 minutes. Add butter, and cook, stirring frequently, until butter is golden-brown and fragrant, about 2 to 3 minutes.
Stir in garlic and cook until fragrant, about 30 seconds. Add cooked gnocchi and reserved pasta water, and cook, stirring frequently, until a sauce forms, about 1 to 2 minutes. Remove from heat and stir in arugula and lemon juice until coated. Season with salt and pepper, to taste. Top with Parmesan, pine nuts and basil. Serve and enjoy.