Nutrition Facts
6 servings
6
Festive Gnocchi with Mushrooms & Burrata
Here is the recipe for festive gnocchi with mushrooms & burrata.
Ingredients
200 Sun-dried tomatoes
2 Crushed cashews
800 Button mushrooms
2 Garlic clove
Parsley
3 Burrata
9 Olive oil
Pepper
Salt
Directions
1
In a tall container, place the sun-dried tomatoes, a drizzle of olive oil, ⅓ packet of Italian seasoning per person, and the cashews.
2
Blend everything with an immersion blender to obtain a red pesto. Set aside.
3
Chop the garlic.
4
Heat a generous amount of olive oil in a skillet over medium-high heat. Add the mushrooms and cook for 5-6 minutes, stirring.
5
Add the gnocchi and garlic to the skillet and sauté for 2 minutes.
6
Lower the heat, then add the red pesto along with 60 ml of water per person. Continue cooking for 2-3 minutes while stirring, or until the sauce is coating. Season with salt and pepper.
7
Chop the parsley and cut the burrata in half.
8
To finish, top with half of a burrata and parsley. Drizzle with a splash of olive oil if desired.
Ingredients
Ingredients
200 Sun-dried tomatoes
2 Crushed cashews
800 Button mushrooms
2 Garlic clove
Parsley
3 Burrata
9 Olive oil
Pepper
Salt
Directions
Directions
1
In a tall container, place the sun-dried tomatoes, a drizzle of olive oil, ⅓ packet of Italian seasoning per person, and the cashews.
2
Blend everything with an immersion blender to obtain a red pesto. Set aside.
3
Chop the garlic.
4
Heat a generous amount of olive oil in a skillet over medium-high heat. Add the mushrooms and cook for 5-6 minutes, stirring.
5
Add the gnocchi and garlic to the skillet and sauté for 2 minutes.
6
Lower the heat, then add the red pesto along with 60 ml of water per person. Continue cooking for 2-3 minutes while stirring, or until the sauce is coating. Season with salt and pepper.
7
Chop the parsley and cut the burrata in half.
8
To finish, top with half of a burrata and parsley. Drizzle with a splash of olive oil if desired.
Notes
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