"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Mushroom Gnocchi with Walnut Pesto Recipe

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This recipe for Mushroom Gnocchi with Walnut Pesto, by , is from Pasado's Safe Haven Cooks!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Kelli Welling


1 C walnuts
C Follow Your Heart Parmesan Shreds
C olive oil
1 clove garlic
Juice of 1 lemon

1 Tbsp vegan butter
16 oz sliced mushrooms
1 package vegan gnocchi
3-4 C arugula

1. Make the pesto: Toast walnuts then pulse in food processor with vegan parmesan, olive oil, garlic, and lemon
2. Boil gnocchi until they float to the top, drain
3. Heat vegan butter, add mushrooms and saute until browned
4. Add gnocchi to the mushrooms and stir in the walnut pesto
5. Cook until until crispy
6. Add the arugula and stir until wilted
7. Serve warm with garlic bread

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