Rich in antioxidants, high in fibre and a fantastic plant-based source of omega 3s, the heart-protecting walnut is a versatile ingredient that you can use in sweet and savoury ingredients if you want to up the nutrient content of your meals. This Wild Mushroom Gnocchi uses delicately flavoured California Walnuts which are smooth, creamy and extra delicious. This is the perfect mid-week meal you can whip up in no time.


2 tbsp olive oil

50g celery diced

50g shallot diced

50g carrot diced

2 cloves garlic, finely chopped

60g California Walnuts, crushed into small pieces

40g Dried porcini mushrooms, rehydrated in boiling water for 5minutes

150g fresh Spinach Gnocchi (or regular)

 15g grated Parmesan

20g parsley finely chopped



Boil the gnocchi for 1 minute until they float to the top, drain and set aside (saving a little of the cooking water)

Sauté the carrot, shallot, celery and garlic for 3-4 minutes in olive oil on medium heat

Add the mushrooms with a little of the mushroom soaking water for flavour and cook for another minute before adding the walnuts and gnocchi

Stir for another minute and garnish with parsley before serving with Parmesan

Recipe courtesy of California Walnuts