Toasted Gnocchi & Mushrooms with Lemony Fried Hazelnuts
An easy, satisfying meal that has tons of flavors and textures to keep things interesting. I like to add some fresh, peppery arugula or mixed greens in at the end, to give this dish a salad vibe – but that is totally optional. You’ll notice that  I’m sort of loose with the amounts listed by each ingredient – you don’t have to use what I suggest. This is a lot of mushrooms, so you could cook less. You could add more nuts or cheese, just look at my amounts as guidelines.Â
Ingredients
Units
Scale
- 1 pound gnocchi
- Salt and pepper, as needed
- 1.5 pounds mixed sliced mushrooms (this is a lot, you could reduce this)
- 1 shallot, thinly sliced
- 2 garlic cloves, minced
- 4 TBSP salted butter, plus more or less as needed
- 4 TBSP olive oil, plus more or less as needed
- 2 lemons
- 1/2 cup roughly chopped hazelnuts
- 1 cup shaved or grated parmesan cheese
- 3 cups mixed greens, optional (I like arugula best for this)
- Flaky sea salt, for finishing
Instructions
- In a large, deep-ish pan/skillet, prepare the gnocchi according to the package directions, in liberally salted water (like the sea). Drain and transfer your gnocchi to a plate/platter and drizzle with a little olive oil just to keep it slick and happy. Set aside for now.
- In the same pot, now set over medium heat, add 2 TBSP (give or take) olive oil along with the mushrooms and sliced shallot. Cook, stirring occasionally, until the mushrooms have browned, shrunk, and given off most of their liquid; about 10 to 15 minutes. During the last 2 minutes of cooking, add the garlic and some salt and pepper to taste. Cook, stirring frequently, to keep it from burning. Transfer the mushroom mixture to a bowl or plate for now.Â
- Slice one of the lemons into 1/8-inch slices (thin)
- In the same (now empty) pan, add the butter and about 2 TBSP more olive oil. Add the cooked gnocchi, the sliced lemon, and the hazelnuts. Season lightly with some salt and pepper. Cook, tossing gently, until the gnocchi has browned a bit and the lemons have given off their juice; about 5 minutes, stirring occasionally. Turn off the heat and add the mushroom mixture back into the pan and a few handfuls of arugula (or mixed greens of your choice).
- Serve with a shower of grated or shaved parmesan cheese, a squeeze of fresh lemon juice (from the remaining lemon), and a drizzle of olive oil and pinch of flaky salt.