mushroom gnocchi with arugula and walnut pesto

If you haven’t noticed 😁 I’m stuck in the most delicious possible mushroom-carb-rut these days. Remember the pasta with mushrooms and walnut pesto? That was just, like, a week ago. And then I go and make this? Hello, broken record.
If you haven’t noticed 😁 I’m stuck in the most delicious possible mushroom-carb-rut these days. Remember the pasta with mushrooms and walnut pesto? That was just, like, a week ago. And then I go and make this? Hello, broken record.


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

INSTRUCTIONS
  1. 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.
  2. 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.
  3. 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.
  4. 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.