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Arugula and Mushroom Gnocchi

Toothsome potato gnocchi pair well with the bitter notes of arugula and umami of mushrooms.


1 Tbsp. olive oil

1 lb. house-made potato gnocchi

1 cup Markon First Crop (MFC) White Mushrooms, chopped

1 cup Chanterelle mushrooms, chopped

1/2 cup walnuts

1 cup Markon First Crop Roma Tomatoes, chopped

2 Tbsp. arugula pesto

2 cups Ready-Set-Serve Wild Arugula

Salt and pepper, to taste


In a large pot of salted, boiling water, cook gnocchi until they float to the top of water; drain to cool.

Heat oil in a large skillet; add mushrooms and cook until softened. Add the boiled gnocchi, walnuts, and tomatoes. Cook until gnocchi browns; toss all with pesto. Mix in arugula; toss until wilted. Season with the salt and pepper; serve.