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".
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.