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Arugula salad with gnocchi and walnut pesto

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Ingredients for 4 servings:

  • 120 g walnuts
  • 50 ml olive oil
  • 50 ml soy milk (soy drink)
  • 3 tbsp nutritional yeast
  • 1 tbsp lemon juice
  • 1 tsp agave syrup
  • 1 garlic clove(s)
  • salt and pepper
  • 400 g gnocchi
  • 400 g mushrooms, brown
  • 125 g arugula
  • vegetable oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

a warm, vegan autumn salad

Blend the pesto ingredients in a blender until smooth. If the mixture is too thick, gradually add a little more soy milk. The pesto should be runny, but not too thin. Heat a little vegetable oil in a large pan. Sauté the mushrooms, season with salt and pepper. Once the mushroom liquid has evaporated, add the gnocchi and sauté for another 5 minutes. Divide the arugula, mushrooms, and gnocchi between 2 bowls. Add the pesto and stir in.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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