California Walnut and Wild Mushroom Gnocchi


by Lorna White |

Serves 2


  • 2 tbsp olive oil

  • 50g celery diced

  • 50g shallot diced

  • 50g carrot diced

  • 2 cloves garlic, finely chopped

  • 60g dried porcini mushrooms, rehydrated in boiling water for 5 minutes

  • 150g fresh spinach gnocci or regular

  • 15g grated parmesan

  • 20g parsley finely chopped


  1. Boil the gnocchi for 1 minute until they float to the top, drain and set aside (saving a little of the cooking water)

  2. Sauté the carrot, shallot, celery and garlic for 3-4 minutes in olive oil on medium heat

  3. Add the mushrooms with a little of the mushroom soaking water for flavour and cook for another minute before adding the walnuts and gnocchi

  4. Stir for another minute and garnish with parsley before serving with Parmesan

Recipe courtesy of California Walnuts

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