Mushrooms and potatoes, I mean what's not to like there. The gnocchi is rich and filling and the mushrooms are so flavorful and are so versatile. You can eat them with polenta, sandwiches, pasta of course, and more. The combination of the two is heavenly which is what makes this pasta recipe so delicious. It is filling and warm, making it perfect for chilly winter nights.
TOTAL TIME: 20 minutes
12 oz. potato gnocchi (I like the Whole Foods brand best)
8 oz. mushrooms (sliced)
1/4 cup cooking wine (preferably marsala, but white wine works too)
1 shallot or 1/4 onion, diced
3 garlic cloves, minced
2 tablespoons olive oil
Handful of arugula (optional)
Start by boiling water for your gnocchi, but do not add the pasta in yet. Salt the pasta water well.
Heat your oil in a pan and then add the onions and garlic. Let it cook until the onions are translucent. Season with salt. Add in the mushrooms and let them cook for 2-4 minutes. Add in the wine and let the mushrooms soak up all the flavor. All of the alcohol will get cooked out. Let it cook while you boil the gnocchi.
Add your gnocchi to the pot of boiling water. If you are using fresh gnocchi, it will rise to the top when it is done cooking. It will cook pretty quickly, so make sure to keep an eye on it. Transfer the pasta straight from the pot into the pan with the mushrooms and wine.
Add about a 1/4 cup of pasta water and mix the pasta and mushrooms together. Add the arugula and let everything cook and soak up all the flavors. Season with salt and pepper. Serve with chili flakes, parsley, and freshly grated parmesan cheese.