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

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

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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


  1. 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.
  2. 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.
  3. 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.


Make It with Meat: Stir in 3 cups shredded rotisserie chicken in step 3.

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