Summary

Ingredients

For 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

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Instructions

1. 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.
2. 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.