Basil Pesto Gnocchi with Mushrooms & Pistachio Breadcrumbs

Basil Pesto Gnocchi

with Mushrooms & Pistachio Breadcrumbs

25 MIN
4 Servings
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    From the Test Kitchen

    This sophisticated dish highlights exciting contrast of texture thanks to the irresistibly crispy pistachio breadcrumbs that we’re sprinkling atop soft gnocchi. The pillowy pasta is tossed in our flavorful pesto and paired with a savory duo of sautéed mushrooms and tomatoes.
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    Dietary Information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      520 Cals (est.)
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Basil Pesto Gnocchi with Mushrooms & Pistachio Breadcrumbs
    Title
    • 17.6 oz Gnocchi
    • ½ lb Mushrooms
    • ½ lb Grape Tomatoes
    • ⅓ cup Basil Pesto
    • ¼ cup Roasted Pistachios
    • ¼ cup Panko Breadcrumbs
    • ¼ cup Mascarpone Cheese
    • 0.7 oz Grana Padano Cheese
    • ¼ tsp Crushed Red Pepper Flakes
    time-saving
    tips & techniques
    How To: Hold a Chef's Knife
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients
    1 Prepare the ingredients

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Finely chop the pistachios. Thinly slice the mushrooms. Halve the tomatoes. Grate the Grana Padano on the small side of a box grater.

    Make the pistachio breadcrumbs
    2 Make the pistachio breadcrumbs

    In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the chopped pistachios and breadcrumbs; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned and toasted. Transfer to a plate. Wipe out the pan.

    Cook the vegetables
    3 Cook the vegetables

    In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the halved tomatoes and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Turn off the heat.  

    Cook the gnocchi
    4 Cook the gnocchi

    Meanwhile, add the gnocchi to the pot of boiling water. Cook 2 to 3 minutes, or until the gnocchi float to the top of the pot. Turn off the heat. Reserving 1/2 cup of the gnocchi cooking water, drain thoroughly.

    Finish the gnocchi & serve your dish
    5 Finish the gnocchi & serve your dish

    To the pan of cooked vegetables, add the cooked gnocchi and half the reserved gnocchi cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the gnocchi are coated. Turn off the heat. Add the pesto and mascarpone; stir to thoroughly combine (if necessary, gradually add the remaining cooking water to ensure the gnocchi are thoroughly coated). Taste, then season with salt and pepper if desired. Serve the finished gnocchi garnished with the pistachio breadcrumbs and grated Grana Padano. Enjoy!

    Tips from Home Chefs

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    Basil Pesto Gnocchi

    Prepare the ingredients
    1 Prepare the ingredients

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Finely chop the pistachios. Thinly slice the mushrooms. Halve the tomatoes. Grate the Grana Padano on the small side of a box grater.

    2 Make the pistachio breadcrumbs

    In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the chopped pistachios and breadcrumbs; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned and toasted. Transfer to a plate. Wipe out the pan.

    Make the pistachio breadcrumbs
    Cook the vegetables
    3 Cook the vegetables

    In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the halved tomatoes and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Turn off the heat.  

    4 Cook the gnocchi

    Meanwhile, add the gnocchi to the pot of boiling water. Cook 2 to 3 minutes, or until the gnocchi float to the top of the pot. Turn off the heat. Reserving 1/2 cup of the gnocchi cooking water, drain thoroughly.

    Cook the gnocchi
    Finish the gnocchi & serve your dish
    5 Finish the gnocchi & serve your dish

    To the pan of cooked vegetables, add the cooked gnocchi and half the reserved gnocchi cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the gnocchi are coated. Turn off the heat. Add the pesto and mascarpone; stir to thoroughly combine (if necessary, gradually add the remaining cooking water to ensure the gnocchi are thoroughly coated). Taste, then season with salt and pepper if desired. Serve the finished gnocchi garnished with the pistachio breadcrumbs and grated Grana Padano. Enjoy!

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