Pan Fried Gnocchi and Mushrooms with Lemon Pistachio Pesto
Ingredients
Units
Scale
- 8 oz mixed wild mushrooms, diced
- 1 lb fresh gnocchi
- 2 tablespoon olive oil
- 1/4 cup pesto
- parmesan for topping
Instructions
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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.
- 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!
