Walnut and Wild Mushroom Gnocchi by Dr. Rupy

Course Main Course
Keyword Gnocchi, Mushroom
Cook Time 10 minutes
Servings 2
Calories 579kcal


  • 2 tbsp olive oil
  • 50 g celery diced
  • 50 g shallot diced
  • 50 g carrot diced
  • 2 cloves garlic finely chopped
  • 60 g California Walnuts crushed into small pieces
  • 40 g Dried porcini mushrooms rehydrated in boiling water for 5 minutes
  • 150 g fresh Spinach Gnocchi or regular
  • 15 g grated Parmesan
  • 20 g parsley finely chopped


  • Boil the gnocchi for 1 minute until they float to the top, drain and set aside (saving a little of the cooking water)
  • Sauté the carrot, shallot, celery and garlic for 3-4minutes in olive oil on medium heat
  • Add the mushrooms with a little of the mushroom soaking water for flavour and cook for another minute before adding the walnuts and gnocchi
  • Stir for another minute and garnish with parsley before serving with Parmesan


Serving: 265g | Calories: 579kcal | Carbohydrates: 42.5g | Protein: 17.6g | Fat: 35.1g | Saturated Fat: 5.7g | Fibre: 11.5g | Sugar: 5.4g


Salt: 0.53g