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
- 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
