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Basil Pesto Gnocchi
with Mushrooms & Pistachio Breadcrumbs
25 MIN
2 Servings
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 sautéed duo of mushrooms and tomatoes.
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Dietary Information
Vegetarian
-
NutritionPER SERVING
-
Calories680 Cals (est.)
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fresh
ingredients
Title
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¾ lb Gnocchi
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4 oz Mushrooms
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4 oz Grape Tomatoes
-
⅓ cup Basil Pesto
-
2 Tbsps Roasted Pistachios
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¼ cup Panko Breadcrumbs
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2 Tbsps Mascarpone Cheese
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¼ tsp Crushed Red Pepper Flakes
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¼ cup Grated Parmesan Cheese
time-saving
tips & techniques
step-by-step
instructions
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.
2
Make the pistachio breadcrumbs
In a medium pan (nonstick, if you have one), heat a drizzle 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.
3
Cook the vegetables
In the same pan, heat a drizzle 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 1/4 cup of the gnocchi cooking water, drain thoroughly.
5
Finish the gnocchi & serve your dish
Add the cooked gnocchi and half the reserved gnocchi cooking water to the pan of cooked vegetables. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until combined. Turn off the heat. Add the pesto and mascarpone; stir until thoroughly combined and coated (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 parmesan. Enjoy!
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.
2
Make the pistachio breadcrumbs
In a medium pan (nonstick, if you have one), heat a drizzle 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.
3
Cook the vegetables
In the same pan, heat a drizzle 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 1/4 cup of the gnocchi cooking water, drain thoroughly.
5
Finish the gnocchi & serve your dish
Add the cooked gnocchi and half the reserved gnocchi cooking water to the pan of cooked vegetables. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until combined. Turn off the heat. Add the pesto and mascarpone; stir until thoroughly combined and coated (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 parmesan. Enjoy!
Tips from Home Chefs