- Average
- Average budget
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
- 2 Tbsp butter
- 1/4C chicken stock
- 1/2C creamer, unsweetened
- 2 Tbsp nutritional yeast
- 1 - 1.5C baby arugula
- 1/4 - 1/2 one lemon
- Coarse sea salt
- Grd black pepper
- Parmesan Cheese, optional
Preparation
Step 1
First, take a look how much time it needs to boil the gnocchi to al dente. You want to plan the timing well so that you can combine the gnocchi and the cream sauce at the perfect timing. Bring a pot of water to boil for the gnocchi. Prepare the garlic and shallot in one bowl. Slice or use your hands to separate the mushrooms. Boil the gnocchi by following the package instructions to al dente texture. Drain the gnocchi and don't rinse with water.
Step 2
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 clarified butter then add the garlic and shallot with a inch of salt. Saute over medium heat or 10 seconds.
Step 3
Add the mushrooms. Spread them out in a single layer. Cook uncovered and without disturbing, until the bottom sides are a light brown color, about 5 minutes. Season with 2 inches of salt and black pepper. Then cook the flip side for 1 additional minute. Add the stock, cream and the years. Stir with a wooden spoon for about 1 minute.
Step 4
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. Serve with lemon wedges on the side. Drizzle before serving. Sprinkle with parmesan cheese, if using. Serve warm.
Step 5
NOTE: If using cauliflower gnocchi, simmer the sauce adown a tab bit longer be fore adding them.
Step 6
NUTRITION: Cal 330; Carbs 40g; Protein 7g; Fat 16g; Sat Fat 6g; Cholesterol 19mg; Sodium 300mg; Potassium 286mg; Fiber 4g