Toasted California Walnut, Mushroom and Tarragon Pesto Gnocchi
This gnocchi dish will take just minutes to make but packs a serious flavour punch, and feeds four for under £10. With a creamy California walnut, garlic and tarragon pesto sauce, fried mushrooms, and a crunchy California walnut topping, this simple, delicious dish is best served immediately. Cooking for one? Simply make your pesto sauce and store in an airtight container in the fridge until you’re ready for round two!
Prep Time 15 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour
Servings 4People
Calories 724kcal
Ingredients
100gCalifornia walnutstoasted
1BunchBasilde-stalked
1BunchTarragonde-stalked
Salt and pepperto taste
8 tbspOlive oil
1whole headGarlic (roasted – simply wrap in foil and pop in an oven preheated to 180°C for 45 mins for perfectly roasted garlic)
1pack (250g)Portobello mushrooms
2clovesGarliccrushed
1 kgGnocchi (check the back of the pack to make sure it’s plant-based)
1WholeLemonJuice of the whole lemon
Instructions
Place half the toasted California walnuts, the basil, tarragon, salt, pepper, and 6 tbsp of the olive oil into a blender. Take the roasted garlic and squidge it out into the blender - blitz until smooth. (You can also use a NutriBullet for this stage, or pestle and mortar).
Next, dice the mushrooms and place into a frying pan with 1 tbsp of olive oil and 2 crushed garlic cloves. Fry until soft.
Place your gnocchi into a separate pan with the remaining olive oil and fry until crisp.
Serve the gnocchi with the pesto and mushrooms layered on top, scattered with the remaining toasted California walnuts, and with a squeeze of lemon juice. Enjoy!
Notes
Salt: 0.82g.Recipe developed for California Walnut’s and reproduced with the kind permission of MOB Kitchen.