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Pastalove: Gnocchi with Spring Greens & Crimini Mushrooms

Gnocchi with Spring Greens and Crimini Mushrooms

  • Author: by Deanna Segrave-Daly, RD
  • Yield: 4 servings 1x


Celebrate spring with this easy pasta dish – your favorite leafy greens sauteed with crimini mushrooms and tossed with ricotta gnocchi.


  • 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.