INGREDIENTS
1 cup
Baby arugula
8 oz
Baby bella or button mushrooms
2 oz
Beech or enoki mushrooms
1
Shallot, large
1 cup
Chicken broth, low-sodium
16 oz
Gnocchi, store-bought
1 tsp
Kosher salt
1
Red pepper flakes
3 tbsp
Olive oil
1 tbsp
Butter
3 tbsp
Heavy cream
1/4 cup
Parmesan, grated