Crispy Gnocchi and Mushrooms
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Crispy Gnocchi and Mushrooms
Category
Potatoes, Pastas and Grains
Prep Time
10 minutes
Cook Time
15 minutes
Ingredients
- 5 tablespoons Fustini's Herbs de Provence olive oil, divided
- 8 oz. baby Bella mushrooms, sliced
- 1 small shallot, finely chopped
- 2 garlic cloves, minced
- Kosher salt
- 1 (17-oz.) package gnocchi
- 1 tablespoon Fustini's Sicilian Lemon balsamic
- Pinch of crushed red pepper flakes
- Grated Parmesan, for serving
Ingredients
Directions
- In a large skillet over medium-high heat, heat 2 tablespoons, of olive oil. Add mushrooms and cook, stirring occasionally, until golden brown, about 8 minutes. Add shallot and garlic and cook, stirring occasionally, until shallot is softened, about 3 minutes more, season with salt. Transfer the mushroom mixture to a medium bowl.
- In the same skillet over medium-high heat, heat 2 more tablespoons of olive oil. Add gnocchi in an even layer and cook, undisturbed, until golden brown on the bottom, about 5 minutes. Stir and continue to cook, stirring occasionally, until gnocchi is cooked through, about 2 minutes more. Add last olive oil and return mushrooms to skillet. Cook, stirring until gnocchi is reheated then deglaze with balsamic. Stir in red pepper flakes, season with salt. Top with Parmesan.
Recipe Note
Substitute your favorite herb-infused olive oil. Easy to substitute gluten-free gnocchi. Adapted from delish.com