Skillet Gnocchi with fried egg and pioppini mushrooms
10-15
min
cooking time
3/4
servings
easy
difficulty

Skillet Gnocchi with fried egg and pioppini mushrooms

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Ingredients

  • One 12-ounce Giovanni Rana Skillet Gnocchi
  • 1 tbsp butter
  • 10 once fresh pioppini mushroom, sliced
  • 1 large onion, minced
  • 4 eggs
  • Parsley leaves
  • Extra virgin olive oil
  • Salt and pepper to taste
10-15
min
cooking time
3/4
servings
easy
difficulty

Preparation

Clean the fresh pioppini, cutting a thin slice off the bottom of each stem, rinse in cool water to remove any dirt, then pat dry with paper towels. Heat the oil in a large skillet and sauté the chopped onion for a few minutes. Add the pioppini mushrooms, season with salt and pepper, and cook for 10 minutes on low heat.

In the meantime, in a large pan melt the butter over medium-low heat. Add the gnocchi and sauté for 5 minutes.

To prepare the fried eggs, heat a large skillet with a little olive oil over medium heat. Break the eggs into the skillet, paying attention not to break the yolk. Cook for a minute, season with salt and pepper, cover with a lid and continue cooking over low heat for 4 minutes (or until done as desidered).

Transfer the fried eggs to a plate, add gnocchi, mushrooms and a few parsley leaves, then serve.


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