Products used for this recipe
Ingredients
· 250g cherry tomatoes, halved · 1 tbsp olive oil · 4 fresh stocks of Rapini (pre-boiled) · 120g unsalted butter · 2 garlic cloves, crushed · 200g button mushrooms, thinly sliced · 1 small zucchini, thinly sliced · 50g Walnuts (or pine nuts) · 100g whole baby oyster mushrooms, trimmed (optional) · 1 lemon · 1 cup (100g) grated parmesan cheese
Steps
In a large pan, stir fry with olive oil the Zucchini, Mushrooms and garlic. After 5 minutes, add in the preboiled rapini and tomatoes. Once cooked simmer on low. In a large pot, boil water and cook gnocchi following packaging instructions. Once gnocchi are cooked, drain from water and add to large pan with vegetables, add in butter and stir-fry on high, Squeeze in half the lemon add half the parm and walnuts. Once combined, serve hot, top with additional parm and lemon and enjoy!
