Gnocchi with Mushrooms and Arugula Pesto

My boy never met a chicken he didn’t like – or a pot roast or pork chop. Every now and then, I switch it up and make a meal that’s tasty enough so he doesn’t miss his beloved meat – gnocchi with sautéed mushrooms, tossed with arugula pesto fits the bill. 

  • 5 oz. box of baby arugula
  • 3/4 cup walnuts, toasted
  • 3 cloves of garlic
  • 1/2 teaspoon kosher salt
  • 1/3 cup parmesan cheese
  • 1/4 cup olive oil
  • 2 tablespoons butter
  • 1 pound mushrooms, sliced
  • 16 oz. gnocchi
  1. Preheat oven to 350º. Spread walnuts in a single layer on a baking sheet. Roast for 5 to 10 minutes, tossing the nuts around occasionally to ensure even cooking. Let cool.
  2. Reserve a handful of arugula and set aside. Put the rest in the bowl of a food processor along with the walnuts, garlic, salt, parmesan, and olive oil – let run until smooth, adding extra olive oil if needed.
  3. In a large saute pan, melt butter and cook mushrooms until the liquid evaporates.
  4. Boil a large pot of salted water and cook gnocchi until they float to the top. Drain.
  5. Add gnocchi to pan with mushrooms, add the pesto – stir to coat. Add reserved arugula, stir until it wilts, serve.

 

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