Dana Treat – Treat Yourself

Gnocchi with Mushroom Sauce

Posted July 19, 2009

Gnocchi with Mushroom Sauce

Adapted from Bon Appetit
Serves 3-4

2 tbsp. butter
2 tbsp. olive oil
12 ounces fresh shiitake mushrooms, stemmed, sliced
1/2 cup sliced shallots
1 1/2 cups vegetable broth
2 tbsp. chopped fresh sage
3 cups arugula, chopped if leaves are large
1/3 cup grated Parmesan cheese, plus more for serving
1 pound potato gnocchi

Cook butter and olive oil in heavy large skillet over medium heat until butter begins to brown, about 2 minutes.  Add mushrooms and shallots and saute until golden brown, about 10 minutes.  Add stock and sage; simmer until liquid is slightly reduced, about 8 minutes.  Season to taste with salt and pepper.

Meanwhile, bring a large pot of salted water to boil.  Add gnocchi and cook until most of them float to the surface, about 3 minutes.  Using a slotted spoon, carefully transfer the cooked gnocchi directly to the pan with the sauce.  Add arugula and stir until wilted.  Sprinkle with cheese and stir to combine.  Serve in shallow bowls with additional Parmesan.

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