Mushroom Gnocchi with Arugula and Walnut Pesto

Parmesan-Crumbed Lamb Cutlets


for the walnut pesto

1 cup walnuts
1/2 cup Parmesan cheese
1/4 cup olive oil
1 clove garlic
juice of 1 lemon
salt and pepper to taste

for the gnocchi

1 tablespoon butter
16 ounces fresh sliced mushrooms
24 ounces DeLallo Traditional Gnocchi (1 1/2 packages)
3-4 cups arugula (optional)
fresh parsley, basil, or other herbs to taste


Toast the walnuts in a nonstick skillet on the Simmering Plate, shaking or stirring to make sure they don’t burn. Pulse the walnuts, parmesan, olive oil, garlic, lemon juice, salt, and pepper until a textured paste forms. Set aside.
Bring a pot of water to boil on the Boiling Plate. Add the gnocchi and cook until they float to the top of the water. Drain and set aside.
While the gnocchi is cooking, heat the butter in a large skillet over the Boiling Plate. Add the mushrooms and saute for a few minutes until the mushrooms are browned. Remove from heat and set aside.
Add the gnocchi to the mushrooms in the pan. Over the Boiling Plate, stir in about half of the walnut mixture. Things will get a little sticky because of the Parmesan, but if you keep browning it, you will end up with gnocchi pieces that have that perfectly golden brown textured exterior (and mushrooms, too). Add the herbs and toss gently to combine.
If desired, toss with arugula (it will wilt, which I was fine with, but if you want it to stay crispier, let the whole thing cool down a little bit first). With the remaining pesto, add a little more water and salt and pulse to form a sauce if you want. Drizzle over each serving.