15 Min

• 1 lb Gnocchi
• 8 oz Cremini Mushrooms, thinly sliced
• 1 Tbsp Oil 
• 3 Tbsp Butter
• Grated Parmesan Cheese

Heat 1 tablespoon oil in skillet over medium-high. Add mushrooms and cook 5–7 minutes, stirring occasionally, until golden brown and any liquid is evaporated. Transfer to a plate.

Heat 3 tablespoons butter in same skillet over medium-high. Carefully add gnocchi in one layer, gently breaking apart any that are stuck together. Cook, without stirring, until under sides are golden brown and crisp; then flip and cook on other side until brown and crisp. Toss mushrooms back in, season with sea salt and pepper and top with grated cheese.