CRISPY GNOCCHI WITH MUSHROOMS
Course: Dinner, LunchCuisine: ItalianDifficulty: EZPZPrep time
30
minutesCooking time
40
minutesPre-made gnocchi make a weeknight meal so EZPZ. Add tons of flavor with premium EVOO from the Abingdon Olive Oil Company and a dash of earthy sage from the Basiks Napa Blend.
Ingredients
1 cup of chopped white mushrooms
2 tablespoons of AOOC 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 AOOC Extra Virgin OO of choice (Picuals are delicious for this and other Italian recipes)
Directions
- In a nonstick skillet over medium heat cook the white mushrooms in the AOOC 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 choice of AOOC EVOO, stir and cook until crispy (5min), gradually stir in mushrooms and the chopped parsley. Season with Basiks Napa Blend, Pepper and garnish with scallions (optional).
Notes
- This is the perfect recipe to finish with a drizzling of AOOC Balsamic, like the 18-Year Barrel Aged Dark Balsamic. For a richer flavor, make this dish with the AOOC Mushroom and Sage olive oil and finish with the AOOC Fig Dark Balsamic.
