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Toasty Pesto Gnocchi
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Toasty Pesto Gnocchi

Toasty Pesto Gnocchi

with Green Beans, Sun-Dried Tomatoes, and Parmesan

Whether you call them nyo-kee, nyock-ee, or something else entirely, these potato dumplings are delicious, for sure. How could they not be with a good dollop of pesto to coat them in cheesy, herbaceous flavor? But just to make sure that you’re not left wanting for more Italian-style flair, we’re throwing in sun-dried tomatoes, snappy green beans, and a sprinkling of Parmesan cheese.

Allergens:
Wheat
Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
DifficultyEasy

Ingredients

serving amount

4 ounce

Button Mushrooms

6 ounce

Green Beans

1.5 ounce

Sun-Dried Tomatoes

1 unit

Lemon

9 ounce

Gnocchi

(Contains Wheat)

2 ounce

Pesto

(Contains Milk)

¼ cup

Parmesan Cheese

(Contains Milk)

Not included in your delivery

1 teaspoon

Olive Oil

1 tablespoon

Butter

(Contains Milk)

Salt

Pepper

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Nutrition Values

/ per serving
Energy (kJ)2343 kJ
Calories560 kcal
Fat29 g
Saturated Fat8 g
Carbohydrate63 g
Sugar14 g
Dietary Fiber10 g
Protein23 g
Cholesterol30 mg
Sodium1450 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pot
Large Pan
Slotted Spoon
Strainer

Instructions

Prep Veggies
1

Wash and dry all produce. Bring a large pot of salted water to a boil. Trim, then thinly slice mushrooms. Cut green beans into 2-inch pieces. Roughly chop sun-dried tomatoes. Cut lemon into wedges.

Cook Mushrooms
2

Heat a drizzle of olive oil in a large pan over medium-high heat. Add mushrooms to pan and cook, tossing, until tender, 4-5 minutes. Season with salt and pepper. Remove from pan and set aside.

Blanch Green Beans
3

Once water is boiling, add green beans to pot. Cook until just barely tender, 2-3 minutes. Remove from pot with a slotted spoon, place in a strainer, and rinse under very cold water (keep the pot of boiling water on stove for the gnocchi). Remove green beans from strainer and set aside.

Boil Gnocchi
4

Add gnocchi to same pot of boiling water. Cook, stirring occasionally, until just softened, 1-2 minutes, then drain, tossing gently in strainer to remove excess moisture.

Brown Gnocchi
5

Melt 1 TBSP butter in pan used for mushrooms over medium-high heat. Add gnocchi to pan and cook, tossing, until lightly browned, 3-5 minutes.

Toss and Serve
6

Add pesto, sun-dried tomatoes, green beans, half the Parmesan, and mushrooms to pan with gnocchi. Cook, tossing, until combined and warmed through, 1-2 minutes. Season with salt and pepper. Divide between bowls, then sprinkle with remaining Parmesan. Serve with lemon wedges for squeezing over.