May 16, 2018
A modern take on creamy gnocchi dishes, this recipe is sure to re-ignite your love of the delightful Italian style dumpling. Use a quality Italian gnocchi if not making your own. To make your gnocchi from scratch see our Buttery Gnocchi Recipe for the "how to".
For the walnut pesto
For the gnocchi
1Toast the walnuts in oven 10 -12 mins - be sure to keep an eye on them so they don’t burn.
2Blitz the walnuts, parmesan, olive oil, garlic, lemon juice, salt, and pepper into a paste.
3Bring a pot of water to boil and add the gnocchi and cook until they float to the top, then drain.
4Heat Nuttelex in a large fry pan adding the mushrooms, and saute till mushrooms are cooked then set aside.
5Combine gnocchi & mushrooms in the fry pan then stir in half of the walnut mixture. Aim here is to brown the gnocchi & your mushrooms with a delicious golden brown coating. Last, add the parsley, and mix all well together. Then add a final sprinkle of Parmesan cheese.
6Lastly, toss with rocket. Just before serving blitz the remaining pesto with a splash of water, salt and pepper (to thin it down to a sauce) and trickle a spoon full over bowl before serving.