Crispy Gnocchi with Mushrooms

Ingredients
1 cup of chopped white mushrooms
2 tablespoons of Milanese Gremolata Olive Oil
1 teaspoon of soy sauce
2 grated garlic cloves
1/2 teaspoon of lemon zest
1 package of 12 oz - refrigerated gnocchi (Or see our recipe for Sweet Potato Gnocchi here to make it from scratch!)
1/4 cup of chopped parsley
thinly sliced scallions - white part for garnish
Kosher salt & pepper
1 tablespoon of Oro Bailen Picual EVOO

Directions
In a nonstick skillet over medium heat cook the white mushrooms in the Milanese Gremolata Olive Oil until golden (8-10min), stir in soy sauce, grated garlic cloves and lemon zest; transfer to bowl and set aside. Using the same skillet, cook refrigerated gnocchi with the Oro Bailen Picual EVOO, stir and cook until crispy (5min), gradually stir in mushrooms and the chopped parsley. Season with Kosher Salt, Pepper and garnish with scallions (optional).

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As well, we are not responsible for damaged product that is shipped, especially during the winter months.

During the winter, if your olive oil arrives frozen, simply place the bottle in warm water, and it will return to its liquid state.

We apologize for any inconvenience.

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