Cauliflower Gnocchi & Arugula with Mushroom Cream Sauce

By ctaubenheim

Ingredients

• 12oz potato gnocchi or cauli-
• flower gnocchi
• 3 tsp garlic, finely chopped
• 4 tsp shallot, finely chopped
• 6oz mixed fresh mushrooms
• 2 Tbsp olive oil, plus more for
• serving
• 2 Tbsp butter
• 1/4 cup chicken stock
• 1/2 cup cream, unsweetend
• 1 - 1.5 c. baby arugula, torn
• 1/4-1/2 lemon, for serving
• Coarse sea salt, to taste
• Grd black pepper, to taste
• Parmesan cheese, optional

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Check to see how long it takes to boil the gnocchi to al dente. Plan timing so you can combine the gnocchi & cream sauce at perfect timing. Bring a pot of water to boil for the gnocchi. Prepare the garlic & shallot in one bowl. Slice or use your hands to separate the mushrooms.

Step 2

Boil the gnocchi by following the package instructions to al dente texture. Drain the gnocchi and don't rinse them in water. Preheat a large skillet over medium low heat until it feels warm when you place your palm near the surface, about 2-3 inches away. Melt the olive oil and butter then add the garlic and shallot with a pinch of salt. Saute over medium heat for 10 seconds.

Step 3

Add the mushrooms. Spread them out in a single layer. Cook, uncovered and without disturbing, until the bottom sides are in light brown color, about 5 minutes. Season with 2 pinches of salt and black pepper. Then cook the flip side for 1 additional minute. Add the stock and cream. Stir with a wooden spoon for about 1 minute. Add the boiled gnocchi. Keep stirring and the sauce should turn thicker in about 1 minute. Turn off the heat. Stir in baby arugula until it wilts slightly. Taste and adjust with salt and pepper. Transfer to a serving plate. Drizzle with a dash of olive oil

Step 4

Serve with a lemon wedge on the side. Drizzle before serving. Sprinkle with parmesan cheese, if using. Serve warm.

Step 5

Nutrition: 1 Serving: Calories 330, Carbs 40g, Protein 7g, Fat 16g, Sat Fat 6g, Cholesterol 19mg; Sodium 300mg; Potassium 286mg, Fiber 4g, Calcium 37mg; Iron 4mg