Gnocchi with Mushrooms and Pesto

Name: Gnocchi with Mushrooms and Pesto
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italienische Küche
Ingredients: 500 g Gnocchi; 420 g fresh white mushrooms; 75 g olive oil (for pan and pesto); 2 g salt; 1 pinch ground pepper; 40 g walnut kernels; 20 g almonds; 1 clove garlic; 50 g Grana Padano; 100 g fresh spinach leaves or arugula; 1 piece lime (juice and zest)

4 servings

Under an hour

New

Buy all ingredients right below the recipe

Ingredients

500 g Gnocchi
420 g fresh white mushrooms
75 g olive oil (for pan and pesto)
2 g salt
1 pinch ground pepper
40 g walnut kernels
20 g almonds
1 clove garlic
50 g Grana Padano
100 g fresh spinach leaves or arugula
1 piece lime (juice and zest)

Preparation & Pesto

1
Clean the mushrooms, trim the ends of the stems, and slice the mushrooms.
2
For the pesto, combine the spinach (or arugula), walnuts, almonds, most of the olive oil (approx. 70 g), garlic, coarsely grated cheese (reserve some for garnish), lime juice, lime zest, and a pinch of salt in a blender.
3
Blend the ingredients into a pesto. It doesn't have to be completely smooth; a slightly coarse texture provides a nicer bite.

Cooking & Serving

1
Heat the remaining oil in a pan and sauté the mushroom slices until golden brown. Season with salt and pepper.
2
Cook the gnocchi in plenty of salted water according to package instructions until they float to the surface.
3
Drain the cooked gnocchi and immediately mix them in the pan with the mushrooms.
4
Arrange everything on plates, fold in the fresh pesto, and garnish with remaining cheese or fresh herbs as desired.

Tip

For a more intense aroma, you can briefly toast the nuts in a dry pan before blending.

Gurkerl Küche

Tipp: Wenn Sie kein Pesto-Fan sind, können Sie die Gnocchi auch einfach mit Salbeibutter und Parmesan servieren.