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Recipe by Faigy Reiner

Mushroom Pesto Gnocchi

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Dairy Dairy
Easy Easy
4 Servings
Allergens
40 Minutes
Diets

Here comes the good stuff! Mushrooms, pesto, gnocchi, its goodness in each bite. And best of all, it’s a one pot dinner!! Winner, winner, dinner!!

Ingredients

Mushroom Pesto Gnocchi

  • 1 tablespoon butter

  • 4 ounces baby bella mushrooms, sliced

  • 2 tablespoons Taamti pesto

  • 2 tablespoons cream cheese

  • 1/4 cup Baron Herzog Chardonnay or other dry white wine

  • 1/2 cup half and half

  • 1 teaspoon salt

  • pinch of black pepper

  • 1 (16 ounce) package Tuscanini Gnocchi

  • 1/4 cup Parmesan cheese

Directions

1.

In a large skillet, melt the butter. Add the mushrooms and sauté until soft.

2.

Add the pesto and cream cheese. Mix until the cream cheese has melted. Add the wine, half and half, salt and pepper. Bring to a boil. Lower the heat and add the gnocchi. Mix.

3.

Cover the pot and allow to cook on low heat for seven to 10 minutes.

4.

Serve with fresh Parmesan cheese.

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Mushroom Pesto Gnocchi

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Chaya F
Chaya F
14 days ago