Mushroom Gnocchi with Walnut Pesto & Rocket

May 16, 2018

A modern take on creamy gnocchi dishes, this recipe is sure to re-ignite your love of the delightful Italian style dumpling. Use a quality Italian gnocchi if not making your own. To make your gnocchi from scratch see our Buttery Gnocchi Recipe for the "how to".


For the walnut pesto

1 cup walnuts

1 cup freshly grated Parmesan cheese

1 cup olive oil

1 clove garlic

1 lemon (juice)

salt and pepper to taste

For the gnocchi

1 tbsp plant based Nuttelex

450 g fresh sliced mushrooms

680 g gnocchi

3-4 cup rocket

1 tbsp chopped fresh parsley

1 tbsp grated Parmesan to garnish


1Toast the walnuts in oven 10 -12 mins - be sure to keep an eye on them so they don’t burn.

2Blitz the walnuts, parmesan, olive oil, garlic, lemon juice, salt, and pepper into a paste.

3Bring a pot of water to boil and add the gnocchi and cook until they float to the top, then drain.

4Heat Nuttelex in a large fry pan adding the mushrooms, and saute till mushrooms are cooked then set aside.

5Combine gnocchi & mushrooms in the fry pan then stir in half of the walnut mixture. Aim here is to brown the gnocchi & your mushrooms with a delicious golden brown coating. Last, add the parsley, and mix all well together. Then add a final sprinkle of Parmesan cheese.

6Lastly, toss with rocket. Just before serving blitz the remaining pesto with a splash of water, salt and pepper (to thin it down to a sauce) and trickle a spoon full over bowl before serving.