Ingredients:
1 cup of chopped white mushrooms
3 tablespoons of Midtown Olive Oil Milanese Gremolata Olive Oil, separated
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
In a nonstick skillet over medium heat cook the white mushrooms in 2 Tbsp 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 remaining 1 Tbsp Milanese Gremolata Oil, stir and cook until crispy (5min), gradually stir in mushrooms and the chopped parsley. Season with Kosher Salt, Pepper and garnish with scallions (optional).