Mushroom Walnut Pesto Gnocchi
Step up your store-bought gnocchi with this savory dinner.
Mushrooms & pesto add a new depth of flavor to store bought gnocchi. Don’t forget to serve with FRE Alcohol-Removed Merlot for a perfect pairing.
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
- Toast nuts in a dry skillet over medium heat until fragrant. Cook gnocchi according to package directions; drain, reserving ¼ cup pasta water.
- Meanwhile, sauté mushrooms in 1 Tbsp hot oil in a large nonstick skillet over medium-high heat 8 minutes or until browned and tender.
- Pulse basil, garlic, nuts, lemon juice, salt, and pepper in a food processor or blender until combined.
- With processor running, pour remaining oil through food chute, processing until smooth.
- Add gnocchi and pesto to mushrooms in skillet; toss. Add pasta water, if needed; sprinkle with cheese.
