Name: Mushroom Gnocchi with Arugula and Walnut Pesto
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6
Ingredients: For the Walnut Pesto:; 1 cup walnuts; 1/2 cup Parmesan cheese; 1/4 cup olive oil; 1 clove garlic; juice of 1 lemon; salt and pepper to taste; For the Gnocchi:; 1 tablespoon butter; 16 ounces fresh sliced mushrooms; 24 ounces DeLallo Traditional Gnocchi (1 1/2 packages); 3–4 cups arugula (optional); fresh parsley, basil, or other herbs to taste

Normally I drown my foods in sauces. But this recipe is more rustic-feeling. It eats almost like a warm, roasty salad. There isn’t a whole lot of sauce going on other than the pesto.

If you DO end up adding water or oil to your leftover walnut pesto to make something of a sauce, be sure to season it generously with salt and pepper, and be aware that because it’s a nut-based sauce, it will be very thick and heavy. As leftovers sit around, it will get even thicker.

A lighter “sauce” option would just be an additional drizzle of olive oil with some good sea salt.

This is a really flexible recipe so go nutso with it to make it to your gnocchi liking!

Mushroom Gnocchi with Arugula and Walnut Pesto

Ingredients

For The Walnut Pesto

For The Gnocchi

Steps

Notes

Nutrition Facts