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Mushroom Gnocchi with Arugula and Walnut Pesto
Ingredients
  • subheading: For the Walnut Pesto:
  • 1 cup walnuts
  • ½ cup Parmesan cheese
  • ¼ cup olive oil
  • 1 clove garlic
  • juice of 1 lemon
  • salt and pepper to taste
  • subheading: For the Gnocchi:
  • 1 tablespoon butter
  • 16 ounces fresh sliced mushrooms
  • 24 ounces DeLallo Traditional Gnocchi ( 1 ½ packages)
  • 3 to 4 cups arugula (optional)
  • fresh parsley, basil, or other herbs to taste
Steps
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