1 HOUR | NOT TOO TRICKY | SERVES 4
Nutrition per serving:
540 Cals, 23.5g Protein, 55g Carbs, 20.5g Fat, 25.5g Sugar
This Green Mushroom Gnocchi in Pesto Sauce is a beautiful way to celebrate the flavors of fresh herbs and earthy mushrooms. The gnocchi are soft, light, and made with a blend of greens and mushroom flour, then coated in a vibrant pesto that ties everything together. It’s a satisfying dish that feels special yet is simple enough for a cozy weeknight dinner.
INGREDIENTS
Ingredients
For the gnocchi:
- 2 medium potatoes (about 400 g), boiled and mashed
- ½ cup mushroom flour
- ½ cup gluten-free all-purpose flour (plus extra for dusting)
- ½ cup spinach or kale, finely chopped and blanched
- 1 tbsp olive oil
- ½ tsp salt
For the pesto sauce:
- 2 cups fresh basil leaves
- ½ cup pine nuts (or walnuts)
- 2 tbsp nutritional yeast (or parmesan if not vegan)
- 2 cloves garlic
- ½ cup olive oil
- Salt and black pepper, to taste
For serving:
Extra fresh basil leaves for garnish
1 cup sautéed mushrooms (button or cremini)
Method
Boil the potatoes until tender, then peel and mash until smooth. Let cool slightly.
Add mushroom flour, gluten-free flour, blanched spinach, olive oil, and salt. Mix until a soft dough forms (add a little extra flour if sticky).
Lightly flour a surface and roll the dough into ropes about 1 inch thick. Cut into small bite-sized pieces to form gnocchi.
Bring a pot of salted water to a boil. Drop the gnocchi in batches; cook until they float to the surface (2–3 minutes). Remove with a slotted spoon and set aside.
To make the pesto, blend basil, nuts, nutritional yeast, garlic, and olive oil until smooth. Season with salt and pepper.
In a skillet, sauté the sliced mushrooms until golden. Add the cooked gnocchi and toss with the pesto sauce until evenly coated.
Serve warm, topped with extra basil leaves.
