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How this works
Servings: 4
Calories: 278kcal
Ingredients
- 1 pound refrigerated or shelf-stable gnocchi (such as De Cecco)
- 10 ounces button or cremini mushrooms, trimmed and quartered
- 3 to 5 sprigs woodsy herbs (such as rosemary, oregano, thyme, or sage; optional)
- 2 tablespoons olive oil, plus more for drizzling
- 1/2 teaspoon kosher salt
- 6 cups baby arugula
- 1/2 cup full-fat ricotta cheese
- 1/2 lemon
Instructions
- Preheat oven to 425°. Line a rimmed baking sheet with parchment paper.
- Combine gnocchi, mushrooms and herbs, if using, on prepared baking sheet. Add olive oil and salt and toss to coat, then spread out gnocchi and mushrooms in a single layer. Roast until gnocchi are tender and mushrooms are golden, about 20 minutes.
- Divide arugula into 4 shallow bowls or plates. Top with the gnocchi mixture, then dollop with ricotta. Squeeze lemon over the plates, drizzle with more olive oil and serve.
Notes
Excerpted from Bare Minimum Dinners © 2021 by Jenna Helwig. Reproduced by permission of Mariner Books, an imprint of HarperCollins Publishers. All rights reserved.Nutrition
Calories: 278kcal | Carbohydrates: 25g | Protein: 9g | Fat: 16g | Sodium: 661mg | Fiber: 2g
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