Pesto Gnocchi
with Mushrooms & Almond Breadcrumbs
Ingredients
- ¾ cup Grated Parmesan Cheese
- ⅓ cup Basil Pesto
- 2 tbsp Sliced Roasted Almonds
- ¼ tsp Crushed Red Pepper Flakes
- 5 oz Mixed Mushrooms
- ¼ cup Panko Breadcrumbs
- 2 tbsp Mascarpone Cheese
- 1 container Potato Gnocchi
From your pantry: Olive Oil, Salt, Pepper
Instructions
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Cook the vegetables
• Heat a drizzle of olive oil in a large pan over medium-high heat. • Add the sliced mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. • Add the halved tomatoes and season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. • Turn off the heat.
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Cook the gnocchi
• Meanwhile, add the gnocchi to the same pot of boiling water. Cook, stirring occasionally, 2 to 3 minutes, or until the gnocchi float to the surface. • Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly.
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Finish the gnocchi & serve your dish
• To the pan of cooked vegetables, add the cooked gnocchi, mascarpone, and half the parmesan. Cook on medium-high heat, stirring frequently, 1 to 2 minutes, or until the gnocchi is coated (if needed, gradually add the reserved pasta cooking water to ensure the gnocchi is thoroughly coated). • Turn off the heat. Taste, then season with salt and pepper if desired. • Serve the finished gnocchi garnished with the almonds and remaining parmesan. Enjoy!
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Prepare the ingredients
• Fill a large pot with salted water; cover and heat to boiling on high. • Wash and dry the fresh produce. • Thinly slice the mushrooms. • Halve the tomatoes. • Roughly chop the almonds.
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Make the almond breadcrumbs
• In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high heat until hot. • Add the breadcrumbs; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until toasted. • Transfer to a paper towel-lined plate.
Protein Variations
Additional Step
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Additional Step
• If you chose Chicken: • In the same pan used for breadcrumbs, cook the diced chicken on medium-high heat, stirring occasionally, 5 to 7 minutes, or until lightly browned and cooked through. • Add to the pan of cooked vegetables. Continue to cook 1 to 2 minutes, or until slightly softened. Continue with step 5. • If you chose Shrimp: • In the same pan used for breadcrumbs, cook the shrimp on medium-high heat, stirring occasionally, 4 to 5 minutes, or until opaque. • Transfer to a paper towel-lined plate. • Wipe out the pan.
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