Gnocchi with pesto and mushrooms – Vegetarian

A true explosion of flavours and textures, this gnocchi with pesto and mushrooms is comfort food at its finest. Soft, pillowy gnocchi are paired with earthy mushrooms and coated in a rich, aromatic pesto sauce, creating a dish that’s both satisfying and full of character. Whether you’re a vegetarian or just looking to switch things up, this recipe is a quick and delicious way to elevate your weeknight meals. A treat for the taste buds you’ll want to make again and again!

Ingredients:

• 500 g gnocchi
• 3 large sprigs of fresh basil
• 500 g mushrooms
• 100 g butter
• 14–15 walnuts
• 1 teaspoon honey
• 200 g Grana Padano or Parmesan
• 5 garlic cloves
• 130 ml + 4–5 tablespoons olive oil

Preparation:

Clean and slice the mushrooms. Shell the walnuts and lightly toast them in a dry pan, without any oil. Set them aside. In a large wok, heat 4–5 tablespoons of olive oil and add the gnocchi. Sauté for 4–5 minutes until lightly golden, then add the butter and mushrooms. Cook everything together for another 5 minutes, stirring occasionally.

While the mushrooms are cooking, prepare the pesto. In a food processor, combine the washed basil, 100 g of Grana Padano, the teaspoon of honey, peeled garlic cloves, toasted walnuts, 130 ml of olive oil, and 4–5 tablespoons of water. Blend until smooth, then season with salt and pepper to taste.

While the pesto was being prepared, the mushrooms and gnocchi finished cooking together. Remove the pan from the heat, add the freshly made pesto, and stir well to combine. Return the pan to the heat for just 2–3 more minutes, allowing the flavors to blend. Taste and adjust the seasoning with salt and pepper, if needed.

Serve topped with the remaining 100 g of Grana Padano and a few fresh basil leaves for garnish.

If you try the recipe, let me know how you liked it! 😊

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