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!