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ingredients

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  • One Package Perfect Pasta Classic Potato Gnocchi or Special Potato Gnocchi
  • 2 Tbsp Extra Virgin Olive Oil (for sauteing)
  • 1/3 Cup Extra Virgin Olive Oil
  • 1/2 Lb Baby Portobello Mushrooms, Sliced
  • 3 tsp Lemon Juice
  • 3 Ea. Large Plum Tomatoes, Seeded & Chopped
  • 1 15 Oz. Can Garbanzo Beans or Chickpeas, Rinsed & Drained
  • 3 Oz. Baby Spinach, Coarsely Chopped
  • 1/2 Cup Pitted Greek Olives, Cut in Half
  • 1/3 Cup Fresh Parsley, Minced
  • 2 Tbsp Capers, Drained & Chopped
  • 2 tsp Grated Lemon Zest
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper, Coarsely Ground
  • 1/2 Cup Feta Cheese, Crumbled
  • 1/4 Cup Walnuts, Roasted & Chopped

directions

  • Heat a large non-stick skillet over medium-high heat. Saute frozen gnocchi with 1 tablespoon of olive oil for 6-8 minutes until lightly browned, turning so they do not burn. Set aside so they can cool.
  • In the same large skillet, saute mushrooms in 1 tablespoon of olive oil until tender, or about 5-6 minutes.
  • Add sauteed gnocchi and mushrooms to a large serving dish or bowl and coat with remaining olive oil and lemon juice. Mix/toss gently.
  • Add remaining ingredients together with gnocchi and mushrooms, and then toss gently to combine. Serve immediately and enjoy!

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