California Walnut and Wild Mushroom Gnocchi

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

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