MUSHROOM GNOCCHI WITH ARUGULA AND WALNUT PESTO

This was great! I used TJs Genova Pesto and TJs Gnocchi. The pesto was only 7oz but it still seemed like plenty. I did not have chicken broth so used some veggie broth.

I also had to top it with a sprinkling of pre-shredded Mozz. since I did not have fresh available. I will absolutely make again. It was so quick and easy and delicious!


MUSHROOM GNOCCHI WITH ARUGULA AND WALNUT PESTO
INGREDIENTS

For the Walnut Pesto
1 cup walnuts
½ cup Parmesan cheese
¼ 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 (1½ packages)
3-4 cups arugula (optional)
fresh parsley, basil, or other herbs to taste

INSTRUCTIONS
  • Toast the walnuts in a nonstick skillet over medium low heat, shaking or stirring to make sure they don’t burn. Pulse the walnuts, parmesan, olive oil, garlic, lemon juice, salt, and pepper until a textured paste forms. Set aside.
  • Bring a pot of water to boil. Add the gnocchi and cook until they float to the top of the water. Drain and set aside.
  • While the gnocchi is cooking, heat the butter in a large skillet over medium high heat. Add the mushrooms and saute for a few minutes until the mushrooms are browned. Remove from heat and set aside.
  • Add the gnocchi to the mushrooms in the pan. Over medium high heat, stir in about half of the walnut mixture. Things will get a little sticky because of the Parmesan, but if you keep browning it, you will end up with gnocchi pieces that have that perfectly golden brown textured exterior (and mushrooms, too). Add the herbs and toss gently to combine.
  • If desired, toss with arugula (it will wilt, which I was fine with, but if you want it to stay crispier, let the whole thing cool down a little bit first). With the remaining pesto, add a little more water and salt and pulse to form a sauce if you want (see video). Drizzle over each serving.


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!