INGREDIENTS
16 oz
store-bought gnocchi
1 tbsp
butter
3 tbsp
olive oil
8 oz
baby bella or button mushrooms (stems removed and sliced)
1
large shallot (sliced)
2 oz
beech or enoki mushrooms (stems removed (optional))
1 tsp
kosher salt
1 cup
low-sodium chicken broth
3 tbsp
heavy cream
1/4 cup
grated Parmesan (plus more for garnish)
1 cup
baby arugula
Red pepper flakes