Cook the Gnocchi:
Bring
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.
uffier potatoes and therefore lighter gnocchi. Spread the riced potatoes into
easpoons to make oval-shaped gnocchi of about 1/2 teaspoon
uck. Divide the Butternut Squash Gnocchi among plates. Top with the
TO COOK GNOCCHI Bring a large pan of
read crumbs for this, but I used store bought Italian seasoned
inutes.
Meanwhile, cook the gnocchi for 1-2 minutes, until
o taste.
Place the gnocchi in a large baking dish
o 180c.
Cook the gnocchi following the packet instructions or
ver medium heat.
Add gnocchi and cook, stirring often, until
o the boil, add the gnocchi, a few at a time
ust add a little cornstarch I prefer a more thin sauce
n to boil for the gnocchi when it is time and
preheat oven to 350 grease lagrge casserole dish. cook gnocchi according to directions.Drain.
Heat oil in large skillet. add garlic, cook 30 sec.add tomatoes and seasoning.
cook and stir 5 minutes.
add gnocchi to spinach mixture in skillet , stir gently.
Transfer gnocchi mixture to prepared casserole dish. Sprinkle with cheeses.
bake 20-30 minutes or until bubbly and sheese is melted. enjoy.
ven to 400 degrees. Place gnocchi in a lightly greased 8
nd drain well.
Cook gnocchi per package directions, reserve 1
ven and then add the gnocchi; cook 4 minutes or until
ater is boiling, cook your gnocchi as per the directions on
r a clean dry surface. I used a teaspoon to take