Pesto Gnocchi with Mushrooms & Pistachio Breadcrumbs
Fast & Easy

Pesto Gnocchi

with Mushrooms & Pistachio Breadcrumbs

25 MIN
+$3.99/serving 2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

Available Options

  • Keep it Vegetarian
    I don't want to make any changes to my meal View recipe
  • add Hot Italian Pork Sausage
    add 10 oz No Added Hormones, Antibiotic-Free Hot Italian Pork Sausage
  • add Shrimp
    add 10 oz Sustainably Sourced Tail-On Shrimp (Peeled & Deveined) View recipe
    • add Hot Italian Pork Sausage

    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.

    Get Cooking
    • Nutrition
      PER SERVING
    • Calories
      1070 Cals (est.)
    fresh
    ingredients
    Pesto Gnocchi with Mushrooms & Pistachio Breadcrumbs
    Title
    • 10 oz Hot Italian Pork Sausage
    • 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
    Full recipe coming soon!

    Our culinary team is preparing this recipe.

    Tips from Home Chefs

    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 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.

    Make the pistachio breadcrumbs
    Cook the sausage
    3 Cook the sausage

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sausage; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Leaving any browned bit (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.

    Cook the vegetables
    Cook the gnocchi
    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 sausage, 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 garnished with the pistachio breadcrumbs and grated Grana Padano. Enjoy!

    Finish the gnocchi & serve your dish
    Browse Steps
    1 of 6