Gnocchi Al Pesto Recipe
trumpet mushroom, stracciatella, sarvecchio parmesan
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Gnocchi and Pesto Ingredients
Method
Cooking Instructions
- 1
Prepare the Pesto
With the processor running, slowly drizzle in the olive oil until the mixture is smooth and creamy. Adjust seasoning with black pepper and additional salt if necessary. Set aside.
- 2
Cook the Gnocchi
In a large pot of salted boiling water, cook the gnocchi according to package instructions until they float to the surface. This usually takes about 2-3 minutes. Drain and reserve a bit of the cooking water.
- 3
Sauté the Trumpet Mushrooms
In a large skillet over medium heat, add a drizzle of olive oil. Once hot, add the sliced trumpet mushrooms and sauté until golden brown and tender, about 5-7 minutes. Season with salt and pepper.
- 4
- 5
Serve
Plate the gnocchi al pesto and top with dollops of stracciatella cheese and a generous sprinkle of grated Sarvecchio Parmesan. Enjoy!