People that know me that, i love cooking. It relaxes me and i love being creative. Now this recipe came from Chef Rachel. You have got to try this one!
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

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. Season with Kosher Salt, Pepper and garnish with scallions (optional).
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