Vegan MobBenjamin Lebus

Crispy Gnocchi with Tarragon and Walnut Pesto

Vegan MobBenjamin Lebus
Crispy Gnocchi with Tarragon and Walnut Pesto

This plant-based pesto is the one - tarragon and toasted walnuts, a match made in heaven.

Cooking Time (Includes Preparation Time): 20 Minutes

Ingredients:

  • 200g California Walnuts, toasted

  • Bunch of Basil, de-stalked

  • Bunch of Tarragon, de-stalked

  • Garlic (whole head, roasted – simply wrap in foil and pop in an oven preheated to 180°C for 45 mins for perfectly roasted garlic)

  • 250g Portobello Mushroomd

  • 1kg Gnocchi

  • 1 Lemon

Method:

  1. Place half the toasted California walnuts, the basil, tarragon, salt, pepper, and 6 tbsp of the olive oil into a blender. Take the roasted garlic and squidge it out into the blender - blitz until smooth. (You can also use a NutriBullet for this stage, or pestle and mortar).

  2. Next, dice the mushrooms and place into a frying pan with 1 tbsp of olive and 2 crushed garlic cloves. Fry until soft.

  3. Place your gnocchi into a separate pan with the remaining olive oil and fry until crisp.

  4. Serve the gnocchi with the pesto and mushrooms layered on top, scattered with the remaining toasted California walnuts, and with a squeeze of lemon juice. Enjoy!

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