Gnocchi are like little pillows of potato-ey dumpling perfection, and there's almost as many ways to enjoy them as stars in the sky. We use them for a stunningly simple preparation that yields a superior eating experience. After a quick dip in boiling water, the gnocchi luxuriate in a rich truffle cream, then get topped with a flavorful arugula salad with cremini mushrooms and sun-dried tomatoes. This dish has elegance in spades, but is simple enough for your busiest weeknight.
Stem thyme. Cut mushrooms into ¼" slices. Place sun-dried tomatoes in a mixing bowl and cover with 2 Tbsp. hot tap water. Allow to rehydrate 10 minutes, then blot dry before using. Leave croutons in their shipping bag and, using a small pan or pot, crush into large crumbs.
Cook the Mushrooms
Heat 2 tsp. olive oil in a medium pan over medium-high heat. Add mushrooms to hot pan and cook undisturbed 3 minutes. Stir and continue cooking 5-6 minutes, or until mushrooms are browned and softened. Add sun-dried tomatoes and half the thyme. Season with ¼ tsp. salt and a pinch of pepper. Stir to combine, cook 1 more minute, remove from heat, and set aside.
Cook the Gnocchi
Add gnocchi to boiling water and stir gently. Cook 3-4 minutes, or until gnocchi float to surface. Reserve ¼ cup gnocchi cooking water, then drain gnocchi in colander.
Prepare the Sauce
Return pot gnocchi cooked in to medium heat. Add heavy cream, half the Parmesan, remaining thyme, and reserved gnocchi cooking water. Bring to a simmer and cook 1-2 minutes, or until slightly thickened. Remove from heat. Add butter and swirl to combine.
Finish the Gnocchi
Add gnocchi to pot and stir gently. Season with ½ tsp. salt and a pinch of pepper. Taste and add additional salt if desired.
Plate the Dish
Place gnocchi and sauce on a plate or in a shallow bowl. Garnish with remaining Parmesan and breadcrumbs. Top with arugula, mushrooms, and sun-dried tomatoes. Drizzle with truffle oil (to taste).