Ready in no time, this Mushroom Rapini Gnocchi recipe is so simple and easy to make, yet so crazy tasty, you'll probably want to add it to your regular rotation!
Course Main Course
Cuisine American
Prep Time 5 minutesminutes
Cook Time 10 minutesminutes
Total Time 15 minutesminutes
Servings 2
Calories 667kcal
Author Sonia! The Healthy Foodie
Ingredients
17.5ozfresh potato gnocchihomemade or store-bought
Meanwhile, heat a few tablespoons of olive oil in a large frying pan set over medium heat. When hot, add the onions and mushrooms, sprinkle with a little bit of salt and pepper and saute until softened, fragrant and golden, about 3-4 minutes. Remove to a plate.
Return the pan to the heat source and to it, add the rapini. Cook until the rapini is softened and vibrant green, about 2-3 minutes. Transfer to the same plate with the onions and mushrooms. Return the pan to the heat source and add a few more tablespoons of oil to it.
Your water should be boiling by now... dump the gnocchi into the boiling water and let them cook until they float to the surface, which should take no longer than 1 or 2 minutes.
As soon as the gnocchi make it to the surface, scoop them out with a slotted spoon and transfer them directly into the hot skillet.
Let the gnocchi cook until they become golden brown and crispy, about 4-5 minutes, then return the cooked vegetables to the skillet and toss to combine.
Serve immediately; drizzle with a little bit of evoo and balsamic vinegar as well as a pinch of hot pepper flakes and a sprinkle of nutritional yeast, if desired.