Gnocchi with Mushrooms and Pesto

4 SERVINGS

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INGREDIENTS

500 g potato gnocchi from fresh potatoes
420 g - 20 pcs mushrooms
1 teaspoon olive oil
Salt
Pepper
40 g walnuts
20 g almonds
1 clove garlic
50 g Gran Moravia cheese
100 g beet, spinach, arugula, or kale leaves
juice and zest of 1 lime

INSTRUCTIONS

1
Clean the mushrooms, trim the ends of the stems, and slice them.
2
Heat oil in a pan and sauté the mushroom slices. Salt and pepper to taste.
3
Put all the ingredients for the pesto in a blender - beet leaves, nuts, olive oil, garlic, coarsely grated cheese (reserve a little to mix into the finished pesto), juice and zest of lime, and salt.
4
Blend the pesto now. It doesn't have to be completely smooth. It's nice to feel the texture of the pesto.
5
Cook the gnocchi in salted water.
6
Drain the cooked gnocchi and then immediately mix them in the pan with the mushrooms.
7
Transfer to a plate and mix in the pesto.
8
You can garnish the plate with leaves used in the pesto or fresh herbs.

Kateřina Jašková

Mother of two girls, food blogger, and photographer. Katka from the blog milluji.cz focuses on balanced recipes and a healthy lifestyle. She advocates for quality and simple recipes that any busy parent can handle in the kitchen.