Contributed by (Recipe adapted from “The Mostly Vegetable Kitchen” at www.themostlyvegetablekitchen.com)

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Ingredients

15 oz. package Gnocchi
1 large Rutabaga, chopped
Olive oil
Salt and Pepper
1 large bunch Cilantro
1 Tbs Red wine vinegar
juice of 1 Lemon
1 small Shallot minced
2 Garlic cloves minced
1/3 C Walnuts, lightly toasted
1/2 C Parmesan cheese, grated

Instructions

Preheat oven to 400°F. Peel the rutabaga and chop into bite-sized pieces. Toss with enough olive oil to
coat evenly and add salt and pepper to taste. Spread in an even layer on a baking sheet and bake 30-40 minutes until light brown and crisp, but tender in the center.

Cook the shallot in a little olive oil until golden, add the garlic, cook 1 minute more. Put the shallot, garlic, cilantro, red wine vinegar, lemon juice, walnuts and half the parmesan in a food processor. Pulse while drizzling with olive oil until well combined. Cook the gnocchi according to package directions. Drain and toss with the rutabaga and cilantro pesto. Serve with a little of the reserved parmesan.

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