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 – DeCecco, which 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!)
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!Print
Gnocchi with Spring Greens and Crimini Mushrooms
Celebrate spring with this easy pasta dish – your favorite leafy greens sauteed with crimini mushrooms and tossed with ricotta gnocchi.
- Yield: 4 servings 1x
- 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
- In a large skillet, melt butter over medium heat. Add mushrooms and stir occasionally for about 6 – 8 minutes.
- 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.)
- Add greens to mushrooms, stirring often and cooking until they wilt (about 2 -3 minutes.)
- When gnocchi is done, remove with slotted spoon and add to skillet with mushrooms & greens. Add salt and pepper, stir well.
- Stir in 3 -4 tablespoons of pasta water to the skillet to make a sauce. Cook for 1 -2 minutes, stirring frequently.
- Remove from heat and toss with cheese just before serving.