Gnocchi with Mushrooms and Pesto

Name: Gnocchi with Mushrooms and Pesto
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 SERVINGS
Cuisine: Italská kuchyně
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 from 1 lime

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 from 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. Season with salt and pepper to taste.
3
Put all ingredients for the pesto into a blender - beet leaves, nuts, olive oil, garlic, coarsely grated cheese (save a little and mix it in after the pesto is ready), lime juice and zest, and salt.
4
Now blend the pesto. 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 with the mushrooms in the pan.
7
Transfer to a plate and mix in the pesto.
8
You can garnish the plate with the leaves you used in the pesto or with 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 in her recipes. She is a proponent of quality and simple recipes that every busy parent can manage in the kitchen.