Serves 2
Ingredients
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2 tbsp olive oil
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50g celery diced
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50g shallot diced
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50g carrot diced
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2 cloves garlic, finely chopped
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60g dried porcini mushrooms, rehydrated in boiling water for 5 minutes
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150g fresh spinach gnocci or regular
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15g grated parmesan
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20g parsley finely chopped
Method
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Boil the gnocchi for 1 minute until they float to the top, drain and set aside (saving a little of the cooking water)
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Sauté the carrot, shallot, celery and garlic for 3-4 minutes in olive oil on medium heat
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Add the mushrooms with a little of the mushroom soaking water for flavour and cook for another minute before adding the walnuts and gnocchi
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Stir for another minute and garnish with parsley before serving with Parmesan
Recipe courtesy of California Walnuts
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