Arugula-mushroom gnocchi toss
Frozen cauliflower gnocchi becomes irresistibly crisp on the outside and tender-chewy within when you follow our simple method: First thaw the gnocchi in the microwave and then toast it with a little oil in a nonstick skillet. When tossed with a large amount of peppery arugula and roasted mushrooms, this dish becomes a cross between a pasta toss and a warm salad. You can look for the recipe for the Savory Mushrooms on the WW website. It makes a big batch, enough for this recipe and to have extra to stir into a batch of steamed rice or to fold into an omelet. If you'd like, you can make half a batch of the mushrooms and you will have just the right amount for this recipe.
1 pound(s), frozen
Crushed red pepper flakes
- On a large microwave-safe plate, arrange gnocchi. Microwave on High until thawed, about 2 minutes. In a large nonstick skillet over medium-high heat, warm oil and red pepper. Add gnocchi to pan; cook until browned, 2 to 3 minutes per side. Stir in mushrooms; cook 1 minute or until heated. Remove from heat; stir in arugula and lemon zest.
- Serving size: 1 1⁄2 cups