Crispy pan-fried gnocchi meets golden, garlicky mushrooms in a quick skillet dish that feels far fancier than the effort it takes. Our Milanese Gremolata Olive Oil does the heavy lifting, layering in citrus, garlic, and herb in a single pour.
Ingredient Spotlight. Our Milanese Gremolata Olive Oil captures the classic gremolata trio of lemon, garlic, and parsley in one bright, herbaceous oil. It gives the mushrooms a fragrant, zesty lift that ties the whole skillet together.
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 Oro Bailen 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).
Chef's Notes
Give the mushrooms room and let them cook the full 8 to 10 minutes without crowding, so they turn deeply golden instead of steaming.
Cook the gnocchi undisturbed for a minute or two before stirring, so each piece develops that signature crispy, browned edge.
Make It Yours
Fold in a handful of baby spinach or peas at the end for color and a little green.
Finish with a raw drizzle of our Milanese Gremolata Olive Oil and a shower of grated Parmesan for an extra herbaceous lift.
Allergens: Contains gluten (wheat, in the gnocchi) and soy. Gnocchi may also contain eggs.
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