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🍽️ Morel pan with fried gnocchi and pesto

689 kcal · 30 min · 4 servings

Morel pan with fried gnocchi and pesto Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the parsley and shake it dry.
  2. 2. Remove the coarse stems from the parsley and chop it roughly.
  3. 3. Peel the garlic and chop it roughly as well.
  4. 4. Rinse the lemon under hot water.
  5. 5. Finely grate about one teaspoon of lemon zest.
  6. 6. Cut the lemon in half and squeeze out the juice.
  7. 7. Clean the morel mushrooms.
  8. 8. Halve the morel mushrooms depending on their size.
  9. 9. Cut the onion in half and peel it.
  10. 10. Cut the onion into thin strips.
  11. 11. Cut the cress from the bed.
  12. 12. Roughly chop the hazelnuts.
  13. 13. Heat one tablespoon of oil over medium heat.
  14. 14. Roast the hazelnuts in it for about two minutes.
  15. 15. Let the hazelnuts cool down slightly in a tall container.
  16. 16. Add the parsley, garlic, one tablespoon of lemon juice, the lemon zest, and the parmesan.
  17. 17. Puree the mixture finely with six tablespoons of oil.
  18. 18. Season the pesto with salt and pepper.
  19. 19. Heat two tablespoons of oil in the pan over high heat.
  20. 20. Fry the gnocchi in it for six to eight minutes until golden brown and crispy.
  21. 21. Lightly salt the gnocchi.
  22. 22. Heat two tablespoons of oil in another pan over high heat.
  23. 23. Fry the morel mushrooms with the onion for about five minutes.
  24. 24. Season the morel mushrooms with one tablespoon of lemon juice, salt, and pepper.
  25. 25. Mix the gnocchi in the pan with the morel mushrooms and the parsley pesto.
  26. 26. Finally, adjust the seasoning of the dish.
  27. 27. Distribute the morel pan with fried gnocchi onto plates.
  28. 28. Sprinkle the dish with cress and serve it.
  29. 29. Enjoy your meal!
  30. 30. Tip: For an extra crunch, set aside one tablespoon of the roasted hazelnuts and sprinkle them roughly chopped over your morel pan with gnocchi.

Nutrition per serving