Gnocchi with Rosemary Mushrooms in Basil Pesto
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g nocchi, vean
- 500 g mushrooms
- 130 g pesto, (basil), vean
- 100 ml water
- 4 tablespoon olive oil
- 1 tablespoon lemon juice
- 2 teaspoons rosemary
- 1 pinch (s) salt and pepper
- basil
Print Recipe
Pin Recipe Instructions
- Clean the mushrooms and cut them into slices. Heat the olive oil in a high pan. Finely chop the rosemary and add to the pan with the mushrooms. Fry for a few minutes until they are cooked through.
- Mix the pesto, lemon juice and water in a bowl. Deglaze the mushrooms with it. Add the gnocchi and heat in the sauce until cooked through. Roughly chop the basil and stir in and season with salt and pepper.
- Arrange the gnocchi and mushrooms on plates and serve with the basil leaves.
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