Pesto Gnocchi Fill 1 Created with Sketch.

with Mushrooms & Pistachio Breadcrumbs

  • Group Created with Sketch.
    Time
    25 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 750 calories Group 22 Created with Sketch.
    Nutrition Label
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This sophisticated dish highlights exciting contrast of texture thanks to the irresistibly crispy, crunchy pistachio breadcrumbs that we’re sprinkling atop pillowy soft gnocchi wrapped in our flavorful basil pesto.

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fresh
ingredients
Pesto Gnocchi with Mushrooms & Pistachio Breadcrumbs
Title
  • ¾ lb Gnocchi
  • 4 oz Cremini Mushrooms
  • 4 oz Grape Tomatoes
  • ⅓ cup Basil Pesto
  • 2 Tbsps Roasted Pistachios
  • ¼ cup Panko Breadcrumbs
  • 2 Tbsps Mascarpone Cheese
  • 0.7 oz Grana Padano Cheese
  • ¼ tsp Crushed Red Pepper Flakes
tried-and-true
kitchen tools
step-by-step
instructions
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 medium 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 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. Reserving 1/4 cup of the gnocchi cooking water, drain thoroughly.

Finish the gnocchi & serve your dish:
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 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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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 medium 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 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. Reserving 1/4 cup of the gnocchi cooking water, drain thoroughly.

Cook the gnocchi:
Finish the gnocchi & serve your dish:
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 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!