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
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.