Slow-roasted tomatoes, peppery arugula, earthy mushrooms in a flavorful sauce tossed with pillowy-soft gnocchi… Arugula, Tomato, and Mushroom Gnocchi is a hearty main dish perfect for a busy weeknight supper!
When I’m working on a new recipe, Mark and I typically eat essentially the same dish several times in quick succession. “Good sport” falls short of describing my husband’s patience and even enthusiasm as we taste and refine a recipe. This one, though, elicited a particularly enthusiastic response. Even after eating it 3 times in less than a week, I’d not have to twist his arm to get him to eat it again! Yes. It is “that” good. 😀
Not only is Arugula, Tomato, and Mushroom Gnocchi delicious, it is simple and so easy to prepare! I have made gnocchi from scratch many times, but it is not a weeknight activity… I have found some really high-quality commercially prepared brands including Gia Russa Potato Gnocchi (available from Amazon if you cannot find it). I keep a package in my well-stocked pantry. It cooks in 2-3 minutes! That’s pretty hard to beat.
This recipe calls for slow-roasted tomatoes. I make my own, but you may prefer to use commercially prepared slow-roasted tomatoes, or substitute sun-dried tomatoes (the texture will be different). I love salt cured egg yolks (as shown in the photos), but parmagiano reggiano or romano are fine as well. My homemade Roasted Mushroom Stock is fabulous in this recipe, but any good quality stock will work. The key to pulling off a quick and delicious weeknight meal is flexibility and the use of a well-stocked pantry.
Lastly, I want to mention the inclusion of an optional ingredient: Anchovy paste. I have included this recipe in my “Vegetarian/Meatless Monday” category. Obviously, anchovy paste is not a vegetarian ingredient, and it truly is optional. We love the umami flavor found in anchovies, but the dish is still amazing without it! I am always willing to consider constructive criticism, so please let me know if this inclusion bothers you! Best,
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Arugula, Tomato, and Mushroom Gnocchi
Slow-roasted tomatoes, peppery arugula, earthy mushrooms in a flavorful sauce tossed with pillowy-soft gnocchi... Arugula, Tomato, and Mushroom Gnocchi is a hearty main dish perfect for a busy weeknight supper!
- water large pot full
- 4 cups gnocchi soft, not dried
- 1 tablespoon olive oil
- 2 shallots (or half red onion) minced
- 1 teaspoon garlic minced
- 1/2 teaspoon crushed red pepper or to taste
- 2 teaspoons anchovy paste optional! (see post & notes)
- 8 ounces mushrooms (see notes)
- 1/4 cup marsala or sherry
- 1 cup slow roasted tomatoes coarsely chopped
- 1 1/2 cups broth or stock mushroom, vegetable, chicken
- 5 ounces arugula
- sea salt and fresh ground pepper to taste
- salt cured egg yolks or parmesan to garnish
Bring water to a boil. Add about a tablespoon of salt to the pot. Boil the gnocchi according to the package instructions less about a minute. Drain and set aside.
Add the olive oil to a heavy skillet or saute pan on medium high heat.
Add the shallot, garlic, crushed red pepper, and anchovy paste. Saute until fragrant (1-2 minutes). Add the mushrooms, and continue to saute until the mushrooms begin to brown.
De-glaze the pan with the marsala or sherry. Stir to loosen any bits. Add the broth or stock. Bring to a boil.
Add the the arugula and gnocchi. Stir to combine, then turn off the heat, and remove from the burner. Cover until ready to serve.
Divide the gnocchi between 4 shallow bowls. Garnish with shaved salt cured egg yolk or cheese. Enjoy!
Options for tomatoes:
- Homemade slow roasted tomatoes (I make them regularly!).
- Commercial slow roasted tomatoes.
- Softened sun-dried tomatoes.
Gnocchi cook times vary according to the specific brand or your own homemade. I slightly under cook mine, and let them finish in the sauce. I use 120 g (about 3/4 cup) gnocchi per serving. The serving may look small, but they're compact and filling!
Vegetarians: Just omit the anchovy paste. It's delicious without it!
1 cup of soft gnocchi results in about 1 cup cooked. Dried gnocchi may be different. Check the package for calories and serving size...
Macronutrients (approximation from MyFitnessPal): 450 calories; 12 g protein; 17 g fat; 65 g carbohydrates.
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