Gnocchi is a great base for sopping up all sorts of wonderful flavours, like this dazzling combination of mushrooms, crunchy walnuts and sundried tomatoes. We love using these sundried toms – they add hours of slow marinated flavour to your dish in seconds. Don’t forget to dry your gnocchi for a really crispy finish!
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walnuts(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)
traditional pesto(ContainsTree Nuts, Milk)
To prepare the ingredients, finely slice the brown onion, thinly slice the button mushrooms and trim the green bean ends. Roughly chop the walnuts and sundried tomatoes, and slice the lemon into wedges.
Bring a large pot of water to the boil. Add the gnocchi, stir once to stop it from sticking together, and cook until the first gnocchi rises to the surface (approximately 2-3 minutes). Pour into a colander, rinse lightly with cold water and drain really well. Lay on a flat tea towel to absorb any remaining water. Tip: Check you are using the correct amount of gnocchi. Using more will alter the flavour of your dish.
Heat half of the olive oil in a large frying pan over a medium-high heat. Add the gnocchi and fry for 3-4 minutes, or until they are golden brown. Remove and set aside.
Add the remaining olive oil to the same pan with the brown onion, button mushrooms and green beans. Cook for 5 minutes, or until the onion, mushroom and green beans are soft. Add the walnuts and cook for a further 2 minutes, or until toasted.
Return the gnocchi to the pan with the vegetables and walnuts. Cook, stirring, until heated through. Remove the gnocchi from the heat and stir through the sundried tomatoes and traditional pesto. Season to taste with salt and pepper.
To serve, divide the gnocchi between bowls and top with a fresh squeeze of lemon. Enjoy!