Mushroom Walnut Pesto Gnocchi

Ingredients

• ¼ cup walnuts
• 2 (16-oz) pkg whole wheat gnocchi
• 2 (8-oz) pkg sliced mushrooms
• ½ cup olive oil, divided
• 2 cups fresh basil leaves
• 2 cloves garlic
• 1 Tbsp fresh lemon juice
• ¼ tsp salt
• ¼ tsp pepper
• ½ cup freshly grated Parmesan cheese

Directions

1. Toast nuts in a dry skillet over medium heat until fragrant. Cook gnocchi according to package directions; drain, reserving ¼ cup pasta water.
2. Meanwhile, sauté mushrooms in 1 Tbsp hot oil in a large nonstick skillet over medium-high heat 8 minutes or until browned and tender.
3. Pulse basil, garlic, nuts, lemon juice, salt, and pepper in a food processor or blender until combined.
4. With processor running, pour remaining oil through food chute, processing until smooth.
5. Add gnocchi and pesto to mushrooms in skillet; toss. Add pasta water, if needed; sprinkle with cheese.