Tender gnocchi, fried onions and mushrooms, chunky herby pesto – this dish packs one full and delicious bite. Round it out with some salty feta, or leave it out to keep the dish dairy free.
Cook gnocchi according to package directions. Set aside.
In the meantime, prepare pesto by processing all the ingredients.
Heat oil in pan over medium heat. Sauté shallot and mushrooms until nicely browned and liquid has evaporated.
Mix mushrooms, gnocchi, sundried tomatoes and feta, if using. Coat with pesto.
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