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
- 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.
- 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.
- In a large saute pan, melt butter and cook mushrooms until the liquid evaporates.
- Boil a large pot of salted water and cook gnocchi until they float to the top. Drain.
- Add gnocchi to pan with mushrooms, add the pesto – stir to coat. Add reserved arugula, stir until it wilts, serve.
