Get ready to fall in love with Mushroom Gnocchi with Arugula and Walnut Pesto—a dish that brings together pillowy gnocchi, earthy sautéed mushrooms, and a bright, nutty pesto that will have everyone at your table reaching for seconds. This restaurant-worthy Italian-inspired dinner is surprisingly easy to pull together on a busy weeknight, but elegant enough for entertaining. Every bite offers a harmonious combo of flavors and colors, from the vibrant greens of arugula and basil to the golden sear on tender mushrooms and gnocchi. Trust me, this is one recipe you’ll find yourself making on repeat!
Ingredients You’ll Need
The magic of Mushroom Gnocchi with Arugula and Walnut Pesto comes from simple, fresh ingredients—each one chosen for its unique contribution to taste, texture, or color. You don’t need anything fancy, just a handful of high-quality staples to build layers of flavor.
- Potato gnocchi (1 pound): These soft, pillowy dumplings are the star of the show—store-bought is convenient, but homemade is always a treat if you have the time!
- Olive oil (2 tablespoons plus 1/2 cup for pesto): Divided for sautéing and making the pesto, it adds richness and helps carry all those flavors.
- Unsalted butter (2 tablespoons): Adds a luxurious, nutty finish when sautéing mushrooms and gnocchi.
- Cremini or button mushrooms (12 ounces, sliced): Bring earthy, meaty flavor that pairs beautifully with the bright pesto.
- Fresh arugula (3 cups): Peppery and vibrant, arugula provides a unique zing in the pesto sauce.
- Grated Parmesan cheese (1/2 cup + extra for serving): Salty and nutty, Parmesan gives creaminess and depth to the pesto, with more for that delicious finishing touch.
- Walnuts (1/2 cup, toasted): Toasting brings out a richer, nuttier taste that sets this pesto apart.
- Fresh basil leaves (1 cup): Brings sweetness and classic Italian freshness to the pesto.
- Garlic (1 clove): Just one clove delivers unmistakable aromatic punch in the pesto.
- Lemon juice (1 tablespoon): Adds brightness to balance the richness of nuts and cheese.
- Salt and pepper (to taste): Season every layer for the most delicious results.
How to Make Mushroom Gnocchi with Arugula and Walnut Pesto
Step 1: Cook the Gnocchi
Bring a large pot of salted water to a boil. Drop in your gnocchi and cook according to package instructions—they’ll float to the top when ready, in just a couple of minutes. Drain well and set aside. Don’t overcook; tender and pillowy is what you’re after!
Step 2: Sauté the Mushrooms
Heat 2 tablespoons olive oil and the butter in a large skillet over medium-high heat. Add the sliced mushrooms in a single layer and let them cook undisturbed for a few minutes to develop a golden brown sear. Stir occasionally for 6 to 8 minutes until the mushrooms are fragrant and tender. Season generously with a pinch of salt and freshly cracked black pepper.
Step 3: Make the Arugula and Walnut Pesto
In a food processor, blend together the arugula, toasted walnuts, basil leaves, garlic, Parmesan cheese, lemon juice, and a good pinch of salt and pepper. With the machine running, slowly drizzle in the 1/2 cup olive oil until everything comes together into a vibrant, creamy pesto. Taste and adjust seasoning if needed—it should be punchy, peppery, and a little nutty.
Step 4: Combine Gnocchi, Mushrooms, and Pesto
Add the cooked gnocchi to the sautéed mushrooms in the skillet. Gently toss until everything is well combined and the gnocchi start to take on some golden color and flavor from the pan. Remove from heat, then stir in all that gorgeous arugula and walnut pesto. Make sure every gnocchi is luxuriously coated in this green goodness!
Step 5: Serve and Enjoy
Spoon hot Mushroom Gnocchi with Arugula and Walnut Pesto into shallow bowls and shower generously with extra Parmesan before serving. The fresh, lively aroma will make it impossible to resist digging right in!
How to Serve Mushroom Gnocchi with Arugula and Walnut Pesto
Garnishes
Finish each bowl with a sprinkle of extra grated Parmesan cheese, a few shavings of lemon zest, or even a handful of chopped toasted walnuts for added crunch. If you’re feeling fancy, a drizzle of good olive oil or a scatter of fresh basil leaves brings an extra pop of color and flavor to your Mushroom Gnocchi with Arugula and Walnut Pesto.
Side Dishes
Keep it simple with a crisp green salad dressed with lemony vinaigrette to echo the freshness of the pesto. Warm, crusty bread is always a welcome companion to mop up every last bit of sauce. If you’d like to round things out, a glass of chilled white wine or sparkling water pairs wonderfully with this vibrant Italian-inspired dish.
Creative Ways to Present
For a stunning dinner party dish, serve the Mushroom Gnocchi with Arugula and Walnut Pesto on a large platter, family-style, garnished heavily with shaved Parmesan and fresh herbs. Individual shallow bowls also make for a pretty presentation, especially with a swirl of pesto on top or a scattering of microgreens. For a unique twist, try topping with a soft poached egg—it adds creamy richness and a lovely golden pop when cut open!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Mushroom Gnocchi with Arugula and Walnut Pesto, let it cool to room temperature before transferring to an airtight container. It will keep beautifully in the refrigerator for up to 3 days. The gnocchi may absorb some of the pesto, but a splash of olive oil or a squeeze of lemon when reheating will revive the flavors.
Freezing
While pesto doesn’t always freeze perfectly, you can freeze the cooked gnocchi and mushrooms separately from the pesto if you need to plan ahead. Store each component in a freezer-safe container for up to one month. Thaw the pesto in the refrigerator overnight and gently reheat the gnocchi before tossing together.
Reheating
To reheat, warm leftovers gently in a skillet over low heat, adding a splash of water, olive oil, or a spoonful of cream to loosen the sauce if needed. Stir carefully to ensure the gnocchi doesn’t break, and heat just until everything is warmed through. Alternatively, microwave in short bursts, stirring halfway, until hot and steamy.
FAQs
Can I use a different type Main Course
Absolutely! While cremini or button mushrooms are classic, feel free to use shiitake, portobello, or even a wild mushroom medley for a heartier, deeper flavor profile in your Mushroom Gnocchi with Arugula and Walnut Pesto.
Is it possible to make this recipe vegan?
Yes, just swap out the butter for more olive oil, use a vegan Parmesan alternative in the pesto, and make sure your gnocchi is egg-free. The result will still be incredibly flavorful!
Can I make the arugula and walnut pesto in advance?
Definitely! Prepare the pesto up to three days ahead and refrigerate it in an airtight jar. Give it a good stir (and maybe a drizzle more olive oil) before tossing with hot gnocchi.
What should I do if my pesto is too thick?
No worries! Just blend in a splash or two of olive oil or lemon juice until you reach the perfect consistency for coating the gnocchi. You want it lush and spreadable, not stiff.
Can I make this recipe gluten free?
Yes, simply use your favorite gluten-free gnocchi—most larger grocery stores carry them now. All other components of the Mushroom Gnocchi with Arugula and Walnut Pesto recipe are naturally gluten free.
Final Thoughts
I can’t wait for you to experience all the cozy, vibrant flavors packed into Mushroom Gnocchi with Arugula and Walnut Pesto. It’s pure comfort food with an Italian flair, perfect for sharing with friends or treating yourself to something special. Give it a try—you might just find your new favorite weeknight staple!
Print
Mushroom Gnocchi with Arugula and Walnut Pesto Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful flavors of Mushroom Gnocchi with Arugula and Walnut Pesto, a comforting and savory vegetarian dish that combines pillowy potato gnocchi with earthy mushrooms and a vibrant homemade pesto.
Ingredients
Potato Gnocchi:
- 1 pound potato gnocchi
Arugula and Walnut Pesto:
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 12 ounces cremini or button mushrooms, sliced
- 3 cups fresh arugula
- 1/2 cup grated Parmesan cheese
- 1/2 cup walnuts, toasted
- 1 cup fresh basil leaves
- 1 garlic clove
- 1/2 cup olive oil (for pesto)
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Extra grated Parmesan for serving
Instructions
- Cook the Gnocchi: Prepare the gnocchi according to package instructions, then set aside.
- Sauté Mushrooms: In a skillet, sauté mushrooms in olive oil and butter until browned and tender. Season with salt and pepper.
- Make Pesto: Blend arugula, walnuts, basil, garlic, Parmesan, lemon juice, salt, and pepper in a food processor with olive oil until smooth.
- Combine: Toss cooked gnocchi with mushrooms, then stir in pesto. Add arugula and mix well.
- Serve: Garnish with Parmesan and serve warm.
Notes
- You can use store-bought or homemade gnocchi.
- For a creamier dish, add a splash of heavy cream to the pesto and gnocchi.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 3g
- Sodium: 320mg
- Fat: 32g
- Saturated Fat: 8g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 20mg
