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Pesto Gnocchi
with Mushrooms & Almond Breadcrumbs
25 MIN
2 Servings
From the Test Kitchen
This sophisticated dish highlights exciting contrast of texture thanks to the irresistibly crispy almond breadcrumbs that we’re sprinkling atop soft gnocchi.
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NutritionPER SERVING
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Calories780 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
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⅓ cup Basil Pesto
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2 Tbsps Mascarpone Cheese
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¼ cup Panko Breadcrumbs
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¼ cup Grated Parmesan Cheese
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2 Tbsps Sliced Roasted Almonds
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¼ tsp Crushed Red Pepper Flakes
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 almonds. Thinly slice the mushrooms. Halve the tomatoes.
2
Make the almond breadcrumbs
In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the chopped almonds 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 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 lightly 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. Reserving 1/4 cup of the gnocchi cooking water, drain thoroughly.
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 thoroughly combined. Turn off the heat. Add the pesto and mascarpone; stir until 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 almond 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 almonds. Thinly slice the mushrooms. Halve the tomatoes.
2
Make the almond breadcrumbs
In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the chopped almonds 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 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 lightly 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. Reserving 1/4 cup of the gnocchi cooking water, drain thoroughly.
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 thoroughly combined. Turn off the heat. Add the pesto and mascarpone; stir until 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 almond breadcrumbs and parmesan. Enjoy!
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