Gnocchi With Arugula, Morels, and Taleggio

READY IN: 20mins
SERVES: 2-3
UNITS: US

INGREDIENTS

Nutrition
  • 500
    g gnocchi (I used spelt gnocchi, but any neutral flavoured kind will do)
  • 2 -4
    teaspoons butter
  • 3
    garlic cloves, minced fine
  • 12 - 1
    teaspoon chili flakes (depending on spice tolerance)
  • 100
    g morels, diced (or other available fresh mushrooms)
  • 3
    cups arugula, minced
  • 12
    cup taleggio, shredded
  • salt and pepper, to taste
  • arugula leaf, for garnish
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DIRECTIONS

  • Melt butter in a saucepan over med heat. Add garlic and chili flakes, cook 2 min, until garlic is fragrant but NOT brown.
  • Add mushrooms and desired amount of salt and pepper, cook until mushrooms are beginning to soften.
  • Add gnocchi, cover and cook 3 minutes.
  • Uncover, add arugula, and cook 2 more minutes.
  • Stir in shredded taleggio before serving, garnish with arugula leaves.
  • NOTE: some packaged gnocchi says you must boil them, but most cook beautifully using this method.
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