Recipe courtesy of Chef Sara
“This Gnocchi in Mushroom Sauce with Arugula is one of my comfort meals on cold, rainy nights. The combination of mushrooms, parmesan, and truffle oil really brings out the umami. While this recipe uses store bought gnocchi, you’re welcome to sub in homemade gnocchi instead!”
Gnocchi in Mushroom Sauce with Arugula
Ingredients
- 1 package gnocchi
- 5 tbsp butter
- 1 small package shiitake mushrooms
- 1/2 cup shallots sliced
- 2-3 cloves garlic minced
- 1/4 cup white wine
- 1 3/4 cup chicken stock or low sodium chicken broth
- Dash of ground nutmeg
- 1 tbsp fresh sage chopped
- 1/3 cup parmesan cheese grated
- 3 cups arugula
- Truffle oil to finish
Instructions
- Cook gnocchi according to package directions.
- In a large skillet over medium heat, melt butter until it begins to brown. Add mushrooms, shallots, and garlic. Sauté for about 8 minutes, or until golden brown. Add the wine. Reduce slightly, then add chicken stock/broth, nutmeg, and sage. Simmer for about 8 minutes. Season with salt and pepper to taste.
- Add cooked gnocchi to skillet. Add parmesan, reserving about 3 tbsp for serving. Heat for about 1 minute. Add arugula and stir until wilted.
- Divide equally among plates. Drizzle with truffle oil and sprinkle leftover parmesan just before serving. Bon appétit!
Posh Products
CL Gnocchi Board – $14.99
Joseph Joseph Scoop Plus Large Colander – $19.99