Squid Ink Gnocchi & Forest Mushrooms | Gordon Food Service
To prepare à la carte: 1. Add the oil to a sauté pan and heat until it starts to shimmer. 2. Add the mushrooms and quickly sauté until browned.
Ingredients
- 15 ml GFS Extra Virgin/Canola Oil Blend
- 60 g Gourmet Mushroom Mix
- 15 g Shallots
- ¼ tsp. Markon Ready-Set-Serve Fresh Peeled Garlic
- ¼ tsp. Markon Fresh Thyme, minced
- 15 ml GFS Unsalted Butter
- 90 g Recipe: Squid Ink Parisienne Gnocchi
- 30 ml Recipe: Bone Marrow Panna Cotta
- 5 ml GFS Sunflower Seeds
- 10 g Heirloom Cherry Tomatoes, sliced in half
- ¼ tsp. Markon Sage, fried
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