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.