Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
IngredientsFor the pesto:
- 120 g walnuts
- 50 ml olive oil
- 50 ml soy milk (soy drink)
- 3 tablespoon yeast flakes
- 1 tablespoon lemon juice
- 1 teaspoon agave syrup
- 1 clove garlic
- salt and pepper
For the salad:
- 400 g nocchi
- 400 g mushrooms, brown
- 125 g rocket
- Vegetable oil
Print Recipe
Pin Recipe Instructions
- Puree the pesto ingredients in a blender to a smooth mass. If the mixture is too thick, gradually add a little more soy milk. The pesto should be liquid at the end, but not too thin.
- Heat some vegetable oil in a large pan. Fry the mushrooms, season with salt and pepper. As soon as the mushroom water has boiled down, add the gnocchi and fry for another 5 minutes. Divide the rocket, mushrooms and gnocchi on 2 bowls. Add the pesto and stir in.
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