It’s the weekend! Let’s celebrate, crack open a bottle of extra virgin olive oil, and make something delicious. Last year I took a trip to Italy with my mother – my first time in Europe and I was so spoiled with a whole week in gorgeous Italy. It was a little bit of work, a whole lot of fun, and SO much delicious food my mouth is watering just thinking about it. Gosh I wish I could snap my fingers and be back there for a day. The reality is that right now I’ve got a brand new baby and two almost three year olds, and I’m just not quite ready to pack us all up and head across the world so for now I’ll settle for bringing a taste of Italy into my own kitchen by whipping up Italian-inspired dishes whenever I have the chance. Using ingredients imported from Italy whenever possible makes all the difference in flavor. When making this Chicken and Mushroom Gnocchi Skillet, I use imported extra virgin olive oil and potato Gnocchi imported from Italy. The label says it all, just because it looks Italian doesn’t mean it is Italian. Don’t sabotage your dish before you even pick up a whisk, when you walk down the Italian aisle in your your grocery store be sure to check those labels for the words “Imported from Italy” or “Made in Italy” to ensure you’re getting the best possible experience in your cooking. This dish is a home run on so many levels! Buttery garlic mushrooms, tender Gnocchi imported from Italy and seasoned chicken, spinach and cream sauce, with fresh Parmigiano Reggiano PDO on top all on the table in just 30 minutes. You can’t go wrong with this hearty, filling, and flavorful recipe. Try it out on your family, they are guaranteed to ask for a repeat!
