What do you get when you coat pillowy puffs of gnocchi with pesto and Parmesan? An Italian-inspired dish that will have you licking the bowl clean, that's what! Team it with a refreshing rocket and pear salad to balance out the rich flavours, and you've got all kinds of yum.
Always refer to the product label for the most accurate ingredient and allergen information.
basil pesto(ContainsMilk, Tree NutsMay be presentEgg)
grated Parmesan cheese(ContainsMilk)
baby spinach leaves
Finely chop the brown onion and garlic.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion and cook, stirring, until softened, 3-4 minutes. Add the garlic and cook until fragrant, 1 minute. Add the sliced mushrooms and butter and cook until browned and softened, 5-6 minutes.
While the mushrooms are cooking, heat a second large frying pan over a medium-high heat with a generous drizzle of olive oil. When the oil is hot, fry the gnocchi in batches, tossing, until golden, 6-8 minutes. Season with salt and pepper. Transfer to a large bowl. Repeat with the remaining gnocchi. TIP: No need to boil the gnocchi before frying! Add more olive oil if the gnocchi is sticking to the pan.
Return the pan containing the mushrooms to a low heat and stir in the basil pesto and grated Parmesan cheese. Once heated through, add the baby spinach leaves and gnocchi to the pan and stir to combine. Season to taste.
Thinly slice the green pear (see ingredients list). In a medium bowl, combine the balsamic vinegar and olive oil (2 tsp for 2 people / 1 tbs for 4 people). Add the rocket leaves and pear to the dressing and toss to coat.
Divide the pesto, mushroom and Parmesan gnocchi between bowls. Serve with the rocket and pear salad.