Buttery Gnocchi with Mushrooms and Arugula

I formulated this recipe with the intent that it could be a potential Valentine’s Day meal for my readers who are staying home with their special someone this holiday.

But, on second thought, I do not recommend this recipe for a romantic evening. It’s rich and filling. It tastes divine and you won’t be able to stop eating it. You’ll eat too much and feel like a giant bloated whale. In other words, you will not be in the mood for post-dinner romance. Instead you’ll want to put on sweatpants and drift into a food coma.

So maybe make this on February 15th? After Valentine’s Day but well before swimsuit season.

Here’s what you’ll need:

1 package of potato gnocchi (fresh or frozen)
3 cups mushrooms (about 12 ounces)
1 large sweet onion
4 cloves garlic
4 tablespoons unsalted butter
2 tablespoons olive oil
1/2 teaspoon dried thyme
1/3 cup grated Parmesan cheese
salt and pepper
bunch of arugula

*Note: I doubled this recipe because I like leftovers. So my photos do not accurately depict the amounts listed above.

First, bring salted water to a boil to cook the gnocchi.

While the water is heating, slice the mushrooms. Remember, mushrooms contain a lot of water so it’s best not to clean them by rinsing or soaking. Just gently rub any dirt off with a damp paper towel.
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Then slice the onion.
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Heat the olive oil and half the butter in a large pan.
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Add the onions and the mushrooms to the hot olive oil and butter.
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While the mushrooms and onions are cooking, slice the garlic cloves.
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By now your water should be boiling. Add the gnocchi and cook them according to the package directions.
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When the mushrooms and onions are softened (and looking delicious), add the garlic slices and thyme. Season with salt and pepper and stir to combine.
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When the gnocchi are ready, drain the water but reserve about a half cup of the gnocchi cooking liquid.

Toss the drained gnocchi into the mushroom-onion mixture. Be gentle – you don’t want your gnocchi to turn into mashed potatoes.
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Add the rest of the butter to the mixture.
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Stir in the reserved gnocchi cooking liquid. It should create a creamy sauce with the butter and mushroom/onion juices.
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To make it even creamier, stir in the Parmesan cheese. Now it’s perfect. And ready to serve.
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Serve the gnocchi topped with some fresh arugula. The arugula adds a nice peppery flavor to the dish. Plus it makes it look pretty. Doesn’t that look gourmet?
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Mushrooms, butter, onions, and little potato pillows. My new favorite things.
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