Fast & Easy

Pesto Gnocchi

with Mushrooms & Pistachio Breadcrumbs

25 MIN

+$6.99/serving 2 Servings

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From the Test Kitchen

This textured dish highlights an exciting contrast of irresistibly crispy pistachio breadcrumbs that we’re sprinkling atop pillowy gnocchi. The pasta is tossed in our vibrant basil pesto and paired with a savory sautéed duo of mushrooms and tomatoes.
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Nutrition

PER SERVING
Calories

790 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Tail-On Shrimp (Peeled & Deveined)
¾ lb Gnocchi
4 oz Mushrooms
4 oz Grape Tomatoes
⅓ cup Basil Pesto
¼ cup Panko Breadcrumbs
2 Tbsps Mascarpone Cheese
0.7 oz Grana Padano Cheese
¼ tsp Crushed Red Pepper Flakes
2 Tbsps Roasted Pistachios

step-by-step

instructions

Cook Along

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 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 shrimp

Pat the shrimp dry with paper towels (remove the tails if desired). Season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

4 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.

5 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.

6 Finish the gnocchi & serve your dish

Add the cooked gnocchi, cooked shrimp, 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 the gnocchi are 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 topped with the pistachio breadcrumbs and grated Grana Padano. Enjoy!