• Finely chop brown onion. 
• Finely chop garlic.  

• In a large frying pan, heat a drizzle of olive oil over 
medium-high heat. 
• Add onion and cook, stirring, until softened, 
3-4 minutes. 
• Add garlic and cook until fragrant, 1 minute. 
• Add sliced mushrooms and the butter and cook 
until browned and softened, 5-6 minutes.

• While the mushrooms are cooking, heat a second 
large frying pan over medium-high heat with a 
generous drizzle of olive oil. 
• When the oil is hot, add gnocchi tossing 
occasionally, until golden, 6-8 minutes. Season with 
a pinch of salt and pepper and set aside.
TIP: Add more olive oil if the gnocchi is sticking to the 
pan.  

• Reduce heat of pan with the mushrooms to low, 
then stir in basil pesto and Parmesan cheese. 
• Once heated through, add baby spinach leaves and 
gnocchi to the pan and stir to combine. Season to 
taste with salt and pepper. 

• Thinly slice pear (see ingredients). 
• In a medium bowl, combine the balsamic vinegar 
and olive oil (1 tsp per person). 
• Add rocket leaves, walnuts and pear to the bowl 
with the dressing and toss to coat. 

• Divide pesto, mushroom and Parmesan gnocchi 
between bowls. 
• Serve with rocket, walnut and pear salad. Enjoy!