- Average
- Average budget
Ingredients
- 12oz cauliflower gnocchi
- 3 tsp finely chopped garlic
- 4 tsp finely chopped shallots
- 6oz mixed fresh mushrooms
- 2 Tbsp olive oil, plus more for
- serving
- 2 Tbsp butter
- 1/4 C chicken stock
- 1/2 C creamer, unsweetened
- 1 - 1 1/2C baby arugula
- 1/4 - 1/2 one lemon, for
- serving
- Coarse sea salt, to taste
- Grd black pepper, to taste
- Parmesan cheese, opt.
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 same time.
Step 2
Bring a pot of water to boil for the gnocchi. Prepare the garlic and shallot in one bowl. Slice o uses 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 them in water.
Step 3
Preheat a large skillet over med 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. 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.
Step 4
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. Serve with lemon wedges on the side. Drizzle before serving. Sprinkle with parmesan cheese, if using. Serve warm.
Step 5
Cal 330k; Carb 40g;Protein 7g; Fat 16g; Sat Fat 6g; Cholesterol 19mg; Sodium 300 mg; Potssium 286mg; Fiber 4g; Sugar 4g