This gnocchi dish only takes 30 minutes to make!
Recipe and styling by Claire Ferrandi
Photograph by Dylan Swart
Mushroom and pesto gnocchi
Ingredients
- olive oil, to fry and drizzle
- 250g brown mushrooms, sliced
- 250g button mushrooms, sliced
- 2 x 500g packets store-bought gnocchi
- 1 x 125g tub basil pesto
- salt and freshly ground black pepper, to taste
Instructions
1
Heat the olive oil in a frying pan over high heat and fry the sliced mushrooms, in batches if
2
necessary, until golden brown, about 15 minutes.
3
Cook the gnocchi according to packaging instructions. Serve the drained gnocchi tossed with the mushrooms, pesto and a few drizzles of olive oil. Season with salt and freshly ground black pepper to taste.
Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
