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Mushroom Gnocchi with Arugula and Walnut Pesto Recipe

Mushroom Gnocchi with Arugula and Walnut Pesto Recipe


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4.7 from 8 reviews

  • Author: Emma
  • 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

Scale

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

  1. Cook the Gnocchi: Prepare the gnocchi according to package instructions, then set aside.
  2. Sauté Mushrooms: In a skillet, sauté mushrooms in olive oil and butter until browned and tender. Season with salt and pepper.
  3. Make Pesto: Blend arugula, walnuts, basil, garlic, Parmesan, lemon juice, salt, and pepper in a food processor with olive oil until smooth.
  4. Combine: Toss cooked gnocchi with mushrooms, then stir in pesto. Add arugula and mix well.
  5. 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