Roasted mushroom gnocchi

Piritott gombas gnocchi

Roasted mushroom gnocchi


  • 500 g chestnut mushrooms
  • 100 g shiitake
  • 500 g fresh gnocchi
  • 2 tablespoons green pesto
  • fresh basil
  • oil, salt and pepper

Slice the mushrooms, season with salt and pepper and brown briefly in a hot pan.

Boil the fresh gnocchi in salted water. Stir in the pesto, then add the mushrooms. Sprinkle with fresh basil.

Can also be served with grated parmesan.