A quick, crave-worthy weeknight dinner — mushrooms sauté in our Milanese Gremolata Olive Oil with garlic, soy, and lemon zest, then get tossed with pan-crisped gnocchi finished in Picual Extra Virgin Olive Oil. Ready in about 15 minutes, no shortage of flavor.
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
- 1/4 cup of chopped parsley
- thinly sliced scallions – white part for garnish
- Kosher salt & pepper
- 1 tablespoon of Picual EVOO
Instructions
- 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 Picual EVOO, stir and cook until crispy (5min), gradually stir in mushrooms and the chopped parsley.
- Optional: Season with Kosher Salt, Pepper and garnish with scallions.
