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Mushroom-Walnut Pesto Gnocchi

FRE Pairing: Merlot


Mushroom-Walnut Pesto Gnocchi


  • ¼ cup walnuts
  • 2 (16-oz) pkg whole wheat gnocchi
  • 2 (8-oz) pkg sliced mushrooms
  • ½ cup olive oil, divided
  • 2 cups fresh basil leaves
  • 2 cloves garlic
  • 1 Tbsp fresh lemon juice
  • ¼ tsp salt
  • ¼ tsp pepper
  • ½ cup freshly grated Parmesan cheese

Side Dish Ingredients

  • 2 (10-oz) pkg butter lettuce blend
  • 2 cups sliced organic celery
  • 1 cup chopped fresh flat-leaf parsley
  • 2 cups sliced organic strawberries
  • 1 Tbsp balsamic vinegar
  • 1 Tbsp honey
  • 3 Tbsp olive oil
  • ¼ tsp salt
  • ¼ tsp pepper


  1. Toast nuts in a dry skillet over medium heat until fragrant. Cook gnocchi according to package directions; drain, reserving ¼ cup pasta water.
  2. Meanwhile, sauté mushrooms in 1 Tbsp hot oil in a large nonstick skillet over medium-high heat 8 minutes or until browned and tender.
  3. Pulse basil, garlic, nuts, lemon juice, salt, and pepper in a food processor or blender until combined.
  4. With processor running, pour remaining oil through food chute, processing until smooth.
  5. Add gnocchi and pesto to mushrooms in skillet; toss. Add pasta water, if needed; sprinkle with cheese.

Side Dish Instructions

  1. Combine lettuce, celery, parsley, and strawberries in a large bowl.
  2. Whisk together vinegar, honey, oil, salt, and pepper. Pour over salad; toss.


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