What do you get when you coat golden nuggets of gnocchi with pesto and Parmesan? An Italian-inspired dish that will have you licking the bowl clean, that’s what! Add some mushrooms and baby spinach, and you’ve got all kinds of yum.
serving 2 people
Ingredients
1 brown onion
2 cloves of garlic
150g mushrooms
1 packet gnocchi
50g basil pesto
60g grated Parmesan cheese
40g baby spinach leaves
olive oil
20g butter
Method
Finely chop the brown onion and garlic.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion and cook, stirring, until softened, 3-4 minutes. Add the garlic and cook until fragrant, 1 minute. Add the sliced mushrooms and butter and cook until browned and softened, 5-6 minutes. Remove from the heat.
While the mushrooms are cooking, heat a second large frying pan over a medium-high heat with a generous drizzle of olive oil. When the oil is hot, fry the gnocchi in batches, tossing, until golden, 6-8 minutes. Season with salt and pepper. Transfer to a large bowl.
TIP: No need to boil the gnocchi before frying! Add more olive oil if the gnocchi is sticking to the pan.
Return the pan containing the mushrooms to a low heat and stir in the basil pesto and grated Parmesan cheese. Once heated through, add the baby spinach leaves and gnocchi and stir to combine. Season to taste.
Divide the pesto, mushroom and Parmesan gnocchi between bowls. Perfect when served with a side salad.
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