Gnocchi With Arugula, Morels, and Taleggio |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 3 |
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A DELICIOUS invention inspired by a trip to the local Italian market Ingredients:
500 g gnocchi (i used spelt gnocchi, but any neutral flavoured kind will do) |
2 -4 teaspoons butter |
3 garlic cloves, minced fine |
1/2-1 teaspoon chili flakes (depending on spice tolerance) |
100 g morels, diced (or other available fresh mushrooms) |
3 cups arugula, minced |
1/2 cup taleggio, shredded |
salt and pepper, to taste |
arugula leaf, for garnish |
Directions:
1. Melt butter in a saucepan over med heat. Add garlic and chili flakes, cook 2 min, until garlic is fragrant but NOT brown.
2. Add mushrooms and desired amount of salt and pepper, cook until mushrooms are beginning to soften.
3. Add gnocchi, cover and cook 3 minutes.
4. Uncover, add arugula, and cook 2 more minutes.
5. Stir in shredded taleggio before serving, garnish with arugula leaves.
6. NOTE: some packaged gnocchi says you must boil them, but most cook beautifully using this method.
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