- Olivieri presents -

Breakfast Skillet Gnocchi with Mushrooms and Pesto

Breakfast Skillet Gnocchi with Mushrooms and Pesto

Topped with fried eggs, this riff on a breakfast skillet hash is a tasty way to start any day.


What you’ll need

  • 1 pkg (300 g) Olivieri® Cheddar Bacon Skillet Gnocchi®
  • 3 tbsp (45 mL) Olivieri® Basil & Cheese Pesto
  • 2 tbsp (30 mL) canola oil
  • 1/4 lb (125 g) sliced mushrooms
  • 1 small onion, diced
  • 1/2 red pepper, diced
  • 1 clove garlic, minced
  • 1/4 tsp (1 mL) each salt and pepper
  • 2 eggs, fried
  • 1 green onion, thinly sliced

  • HEAT oil in large skillet set over medium-high heat; sauté mushrooms, onion, red pepper, garlic, salt and pepper for 3 to 5 minutes or until slightly softened. Reduce heat to medium. 

  • ADD Olivieri® Cheddar Bacon Skillet Gnocchi®; sauté for 5 to 8 minutes or until gnocchi are golden brown and slightly crispy. 

  • TOSS with Olivieri® Basil & Cheese Pesto until well coated. 

  • DIVIDE between 2 plates. Top each serving with fried egg and sprinkle with green onion.

Tip: Alternatively, top with poached or scrambled eggs.

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