Serves: 2
What You’ll Need:
- 2 tbsp olive oil
- 50g celery diced
- 50g shallot diced
- 50g carrot diced
- 2 cloves garlic, finely chopped
- 60g California Walnuts, crushed into small pieces
- 40g Dried porcini mushrooms, rehydrated in boiling water for 5minutes
- 150g fresh Spinach Gnocchi (or regular)
- 15g grated Parmesan
- 20g parsley finely chopped
What To Do:
- Boil the gnocchi for 1 minute until they float to the top, drain and set aside (saving a little of the cooking water)
- Sauté the carrot, shallot, celery and garlic for 3-4 minutes in olive oil on medium heat
- Add the mushrooms with a little of the mushroom soaking water for flavour and cook for another minute before adding the walnuts and gnocchi
- Stir for another minute and garnish with parsley before serving with Parmesan
Developed by Dr Rupy for California Walnuts www.californiawalnuts.co.uk