gnocchi with mushrooms and arugula

  • total time Total Time: 60 min
  • servings Servings: 4
  • serving size Serving Size: 1 portion
  • level Level: hard

1 ½ cup siggi’s plain skyr
½ cup grated parmesan cheese
1 large egg
1 ½ cup all-purpose flour
4 Tbsp unsalted butter
2 cloves garlic, chopped
8 oz mushrooms, sliced
Salt and pepper
4 cups fresh arugula

In a large mixing bowl combine the siggi’s, cheese and egg. Whisk together until smooth. Add the flour and fold it into the yogurt and cheese mixture. Mix until the dough comes together into a ball. It should be smooth to the touch. Wrap the dough in plastic and allow it to rest for 20 minutes on the counter.

Dust a clean countertop with flour and place the dough in the center. Divide the dough into 8 pieces. Using your hands roll one piece of dough into a long cylinder. The dough should be about 1/2” in diameter. Continue rolling the other pieces of dough into cylinders. Take four of the cylinders and line them horizontally on the counter. Using a pastry cutter or dull knife cut the cylinders into 1” pieces. Dust the gnocchi with flour and repeat with the remaining cylinders.

Place a large skillet over medium heat and add half of the butter. Once melted, add the garlic and sauté for 2-3 minutes. Add half the mushrooms to the pan, making sure not to crowd the pan and sauté until brown. Set aside and sauté the remaining mushrooms.

Meanwhile, bring a large pot of water to a boil. Season the water with salt.  Gently put the gnocchi into the water. Once they float, remove them with a spider and add to the sauté pan with all the mushrooms and the remaining butter. Toss the ingredients together and allow to cook for 2-3 minutes. Remove from the heat, toss with the fresh arugula and serve immediately, topped with extra parmesan cheese.