PastaLove: Gnocchi with Spring Greens & Crimini Mushrooms

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Gnocchi with Spring Greens & Crimini Mushrooms |

When I learned pasta was the theme for this month’s love bloghop, I had dozens upon dozens of recipes go through my mind. You see, pasta of any kind is a huge pantry staple here – I’m 1/4th Italian (which pretty much like being 100% Italian) and I was pratically weaned onto semolina flour. My mom says I could twirl my spaghetti perfectly by age 3. By 6, I knew the best dried pasta brand was the blue box with the picture of the peasant lady – DeCeccowhich is still my hands down favorite. (Barilla is a decent substitute.)

So I had visions of writing a post about how to best drain pasta, the perfect way to achieve “al dente” pasta (shut off the stove a few minutes before the recommended cooking time and toss with your sauce still cooking on the stove), how to use the pasta water to thicken your sauce (it only took my husband one time to learn that one should NEVER attempt to clean the pot containing said pasta water before asking wife), what shapes are best for what type of sauce, etc. etc.

Then reality set in. It came down to procrastination and our first spring trip to our outdoor farmers market to come up with this dish. A bagful of beautiful greens and some amazing crimins (I live 25 miles Kennett Square, the mushroom capital of the world!)

Gnocchi with Spring Greens & Crimini Mushrooms |

I always have frozen potato (dense) or ricotta (light & fluffy) gnocchi pasta in the freezer from a local pasta maker for last minute dinners.  This is one of those super adaptable recipes that can highlight any seasonal veggies you have on hand – I’ve made it with tomatoes, squash, green beans, spinach, the list is endless!

Gnocchi with Spring Greens & Crimini Mushrooms

Makes 4 servings


  • 2 tablespoons unsalted butter
  • 2 garlic cloves, minced
  • 8 ounces crimini mushrooms, chopped
  • 1 pound frozen potato or ricotta gnocchi
  • 4 ounces of greens like arugula, mustard, turnip or kale, coarsely chopped
  • 1/4 teaspoon black truffle sea salt
  • Black pepper to taste
  • 4 ounces Asiago or Parmesan cheese, grated


  1. In a large skillet, melt butter over medium heat. Add mushrooms and stir occasionally for about 6 - 8 minutes.
  2. While mushrooms are cooking, in a large pot of boiling salted water, cook gnocchi according to directions on package (shaving a minute off of cooking time.)
  3. Add greens to mushrooms, stirring often and cooking until they wilt (about 2 -3 minutes.)
  4. When gnocchi is done, remove with slotted spoon and add to skillet with mushrooms & greens. Add salt and pepper, stir well.
  5. Stir in 3 -4 tablespoons of pasta water to the skillet to make a sauce. Cook for 1 -2 minutes, stirring frequently.
  6. Remove from heat and toss with cheese just before serving.

Gnocchi with Spring Greens & Crimini Mushrooms |

Your hosts for this month’s #PastaLove:

Astig Vegan | Richgail | @AstiVegan
Badger Girl Learns To Cook | Kimberly | @BdgerGrl
BigFatBaker | Erin | @bigfatbaker
Bon À Croquer | Valerie | @Valouth
Cake Duchess | Lora | @cakeduchess
Elephant Eats  | Amy | @ElephantEats
Hobby And More | Richa | @betit19
Mis Pensamientos | Junia | @juniakk
No One Likes Crumbley Cookies | TR | @TRCrumbley
Oh Cake | Jessica | @jesshose
Rico sin Azucar | Helena | @ricosinazucar
Simply Reem | Reem | @simplyreem
Soni’s Food for Thought | Soni | @sonisfood
Teaspoon of Spice | Deanna | @tspbasil
That Skinny Chick Can Bake | Liz | @thatskinnychick
The Spicy RD | EA | @thespicyrd
The Wimpy Vegetarian | Susan | @wimpyvegetarian
Vegetarian Mamma | Cindy |@Vegetarianmamma
You Made That? | Suzanne | @Youmadethatblog
Vegan Yack Attack | Jackie | @VeganYackAttack

Please join in on the #pastalove fun by linking up any pasta recipe from the month of May 2012. Don’t forget to link back to this post, so that your readers know to come stop by the #pastalove event! The twitter hashtag is #pastalove.


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  1. says

    Gorgeous and perfect for this weather!!I love the simplicity and the flavorful ingredients in your dish!!Sending you some #pastalove my friend :)

  2. says

    I want to come visit you and gather mushrooms together! How cool that you live close to the mushroom capitol of the world! Your gnocchi looks gorgeous and sounds super tasty, and now I fear you’re going to have me on the hunt for black truffle sea salt, just like you had me hunting down smoked paprika :-) Can’t wait to make this {and I’ve even found a brand of gluten-free gnocchi that’s acceptable!}

    • says

      My sister got me that salt for my b-day and I’m obsessed – great on popcorn! What brand is the gluten-fee gnocchi that’s good?

  3. says

    Deanna this is completely delicious! I am 0% Italian, but I lived in Italy and I live in Boston’s Italian neighborhood – and gnocchi is one of my fav-o-rites!!! Great recipe!

    • says

      Ahh, you live in the North End – how very cool! And where in Italy? My sister lived in Rome and Florence and I sure visited her any chance I got.

  4. says

    I’m not technically Italian, but in my heart I’m 100%. This recipe is right up my alley – exactly the kind of pasta dish I love to relax over. And yes, my husband now also understands not to. Ever. Throw. Out. The pasta. Water. Ever. Ciao bella!

  5. says

    This recipe is just what I need. Quick, easy, and downright tasty. See, when I get home from work at 6PM, I’m exhausted and annoyed since I’ve been sitting in traffic for the past hour, and I have absolutely no intention to cook. But with this, I can just whip this up in less than 30 minutes for a nice, home-cooked meal. Score!

  6. says

    I love this quick and easy dish with fresh farmers market ingredients. You still have time to teach us all your pasta tricks since #pastalove goes on all month :) Sending you #pastalove xoxox11

  7. says

    Thanks for the recipe! Doesn’t look too hard to make either even for a non cook like myself. I’m more of an eater, but i will definitely try this out and see how it turns out!! thanks.

  8. says

    I love your pictures and recipes, they are mouth watering. Would love for you to share them with us at We are new but at we are not photography snobs, we are just foodies.


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