Tasty Pesto Mushroom And Potato Gnocchi
Serving Size / Yield
- 1 Tbs. olive oil
- 1 lb. potato gnocchi
- 1 lb. white mushrooms, sliced
- 2 Tbs. butter
- 2 cloves of garlic
- 1 ½ C. fresh basil leaves
- ¼ C. pine nuts
- 2/3 C. extra-virgin olive oil, divided
- 1 tsp. salt
- 1 tsp. pepper
Heat olive oil in a large saucepan. Add potatoes. Cook and cover on low for 5-6 minutes. Add mushrooms and cook for an additional 3-4 minutes. Add basil, garlic and pine nuts in a food processor. Pulse until chopped. Add the oil and process until fully incorporated. Season with salt and pepper.
Toss potatoes and mushrooms in pesto sauce. Cook for an additional 5 minutes and serve.