Crispy Gnocchi w/Mushrooms
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 olive 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).