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
1/4 cup of chopped parsley
thinly sliced scallions – white part for garnish
Kosher salt & pepper
1 tablespoon of Oro Bailen Picual EVOO
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
1/4 cup of chopped parsley
thinly sliced scallions – white part for garnish
Kosher salt & pepper
1 tablespoon of Oro Bailen Picual EVOO
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).
