MUSHROOM GNOCCHI

INGREDIENTS

walnut pesto

1 CUP walnuts

¼ CUP olive oil

2 cloves garlic

Juice of 1 lemon

1 TSP salt

Black pepper

gnocchi

700g fresh gnocchi

1 TBSP olive oil

500g Swiss brown mushrooms, sliced

Fresh parsley

1 TSP chilli flakes

Parmesan

INSTRUCTIONS

1. Toast the walnuts in a pan over medium low heat, shaking or stirring until they are white and fragrant.

2. Pulse the walnuts, olive oil, garlic, lemon juice, salt, and pepper until a textured paste forms. Set aside.

3. Bring a pot of water to boil. Add the gnocchi and cook until they float to the top of the water. Drain and set aside.

4. Heat the olive oil in a large pan over medium high heat. Add the mushrooms and sauté for a few minutes until the mushrooms are browned. Remove from heat and set aside.

5. Add the gnocchi to the mushrooms in the pan. Over medium high heat, add in the walnut pesto mixture; stirring occasionally until the gnocchi is golden brown.

6. Add the herbs and the chilli, and mix gently to combine.

Serve with a sprinkling of cashew parmesan.