Gnocchi "Cacio e Pepe" with mushrooms

Ingredients:

• 450 g chilled or frozen potato gnocchi
• 1 tbsp unsalted butter
• 1 tbsp extra-virgin olive oil + extra for drizzling
• 1.5 cups freshly grated Parmesan cheese, plus extra for serving
• 1 cup baked sliced ​​mushrooms
• 2 tablespoons chopped fresh chives or parsley

Preparation:

1. Pour 1.5 cups of water into a large saucepan or deep saucepan and add a pinch of salt. Bring to a boil over high heat and immediately add the gnocchi. Cover and simmer until tender.
2. Remove from heat and stir in the butter, olive oil, and 2 teaspoons of black pepper. Add the Parmesan and mushrooms and stir until the mushrooms are heated through and the cheese is melted, about 2 minutes, reducing the heat further if necessary. Sprinkle with chives and drizzle with olive oil. Serve sprinkled with Parmesan.