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Gnocchi With Arugula, Morels, and Taleggio

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“A DELICIOUS invention inspired by a trip to the local Italian market”
READY IN:
20mins
SERVES:
2-3
UNITS:
US

Ingredients Nutrition

  • 500 g gnocchi (I used spelt gnocchi, but any neutral flavoured kind will do)
  • 2 -4 teaspoons butter
  • 3 garlic cloves, minced fine
  • 12-1 teaspoon chili flakes (depending on spice tolerance)
  • 100 g morels, diced (or other available fresh mushrooms)
  • 3 cups arugula, minced
  • 12 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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