Mushroom Gnocchi with Arugula and Walnut Pesto
Prep
5m
Cook
25m
Total
30m
This Mushroom Gnocchi with Arugula and Walnut Pesto is a delightful and flavorful dish that combines soft gnocchi with earthy mushrooms and a zesty walnut pesto. Topped with fresh herbs and optional arugula, this dish is a perfect balance of savory and fresh flavors.
Ingredients
6 servingsFor The Walnut Pesto
For The Gnocchi
Steps
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Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
-
Calories 788kcal 39%
-
Fat 52g 80%
-
Saturated Fat 10g 50%
-
Carbohydrates 55g 18%
-
Fiber 6g 24%
-
Sugar 5g 10%
-
Protein 24g 48%
-
Cholesterol 34mg 11%
-
Sodium 596mg 24%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
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!
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!
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