01. Bring a pot of water to the boil. When at a rolling boil, add the Granoro gnocchi and cook for 3 minutes until the dumplings float to the top. Drain and set aside.
02. Heat a pan with 1 tbsp of the butter, add the sliced mushrooms and sautee until golden brown. Add the garlic and mix well. Season with salt and pepper and remove from the heat.
03. Fry the cooked gnocchi in a separate pan with the remaining butter, toasting until brown and crisp on the outside and soft on the inside.
04. Add the sauteed mushrooms to the toasted gnocchi, then pour in the wine and cook down until reduced. Add the sliced basil and Parmigiano Reggiano, and serve.
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