Name: Gnocchi with Spring Greens and Crimini Mushrooms
Ingredients: 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

Description

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

Ingredients

Scale

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

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Instructions

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.