Gnocchi Skillet with Mushrooms + Pesto - Ends + Stems with Chef Alison

Ingredients

• 1 ⁄ 2 teaspoon Extra Virgin Olive Oil
• 1 pound Cremini Mushrooms
• 1 Shallot
• 1 pound Gnocchi (some packages may be slightly different in size, it’s ok)
• 1 ⁄ 2 teaspoon Kosher Salt (plus more for the pasta water)
• 1 ⁄ 4 cup Pesto (buy it prepared - in a jar or refrigerated)
• 6 ounces Fresh Mozzarella (I used small Ciliegine)