Gnocchi with Mushrooms and Pesto | Quick Weeknight Meal

Clean the mushrooms, trim the ends of the stems, and slice the mushrooms.

Heat a small portion of the olive oil in a pan and sauté the mushrooms until golden brown. Season with salt and pepper to taste.

For the pesto, put all remaining ingredients into a blender: baby spinach (or a mix of arugula/spinach), walnuts, almonds, the remaining olive oil, garlic, coarsely grated cheese (set aside a small portion for garnish), lime juice and zest, and a pinch of salt.