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Arugula and Mushroom Gnocchi
Toothsome potato gnocchi pair well with the bitter notes of arugula and umami of mushrooms.
Ingredients:
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
Instructions:
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.
Meal Type:
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Appetizers
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Vegan
Vegetarian