Pan Fried Gnocchi and Mushrooms with Lemon Pistachio Pesto

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Pan Fried Gnocchi and Mushrooms with Lemon Pistachio Pesto


Units Scale
  • 8 oz mixed wild mushrooms, diced
  • 1 lb fresh gnocchi
  • 2 tablespoon olive oil
  • 1/4 cup pesto
  • parmesan for topping


  1. In a large skillet over medium-high heat add the olive oil and then the mushrooms, stirring until they are fully coated in the oil. Let the mushrooms caramelize, not stirring for 2-3 minutes then stir to make sure the other sides begin to carmelize. Once the mushrooms like mostly done season with 1/2 teaspoon of salt and stir. Then add the gnocchi with a little more oil if needed to the pan and then crispy for a few minutes on each side. If there’s too much sticking add a splash of wine or broth to deglaze the pan.
  2. Plate the gnocchi and the mushroom and dollop with the pesto, stirring immediately so that the pesto melts and coats the mushrooms and gnocchi. Sprinkle parmesan if desired and enjoy!

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