Mushroom-Walnut Pesto Gnocchi
Ingredients
- 2 (16-oz) pkg potato gnocchi
- 2 cups fresh basil leaves
- 2 cloves garlic
- ½ cup walnuts
- 1½ cups freshly grated Parmesan cheese, divided
- 1 Tbsp lemon juice
- ¼ tsp freshly ground pepper
- ½ cup plus 2 Tbsp olive oil, divided
- 2 (8-oz) pkg baby portobello mushrooms, sliced
Instructions
- Cook gnocchi according to package directions; drain, reserving ½ cup pasta water.
- Meanwhile, pulse basil, garlic, nuts, ½ cup cheese, lemon juice, and pepper in a food processor or blender until finely chopped. With processor running, pour ½ cup oil through food chute in a slow steady stream, processing until smooth.
- Cook mushrooms in 2 Tbsp oil in a large nonstick skillet over medium-high heat 8 minutes or until browned and tender, stirring occasionally.
- Reduce heat to medium-low; add gnocchi, pesto, and reserved pasta water to skillet. Cook 2 to 3 minutes or until thoroughly heated, tossing until combined. Sprinkle with 1 cup cheese and, if desired, more basil.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
592
|
592
|
| Fat (g) | 34 | 34 |
| Sat. Fat (g) | 7 | 7 |
| Protein (g) | 16 | 16 |
| Carb (g) | 59 | 59 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 927 | 927 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
