A flavourful meal in minutes!
Combine Italian parsley, lemon, garlic and a hint of mint that makes Milanese Gremolata such an amazing condiment.
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 salt, pepper and garnish with scallions (optional).
Ingredients
Directions
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 salt, pepper and garnish with scallions (optional).
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