- 1 cup of chopped white mushrooms
- 2 tablespoons of Tuscan Herb Olive Oil
- 1 tablespoon of any Picual EVOO
- 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 and pepper
In a nonstick skillet over medium heat cook the white mushrooms in the Tuscan Herb 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. Season with Kosher salt, pepper and garnish with scallions.
