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Ingredients

• 1 pound gnocchi
• 3 tablespoons extra virgin olive oil (EVOO)
• 3 tablespoons butter
• 2 large onions, chopped
• 3-4 garlic, finely chopped
• 1-2 large handfuls Parmigiano Reggiano cheese
• About 1 tablespoon of white truffle oil (optional)
• 2 large handfuls parsley, chopped

• 1/2 tablespoon Dijon mustard
• Zest and juice of 1 lemon
• 1/4-1/2 cup extra virgin olive oil (EVOO)
• Salt and freshly ground black pepper
• 1 large head escarole, cleaned and chopped into bite-size pieces

Description

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