HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconToasty Pesto Gnocchi
Toasty Pesto Gnocchi

Toasty Pesto Gnocchi

with Green Beans, Sun-Dried Tomatoes, and Parmesan

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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.


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

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

4 ounce

Button Mushrooms

6 ounce

Green Beans

1.5 ounce

Sun-Dried Tomatoes

1 unit


9 ounce



2 ounce



¼ cup

Parmesan Cheese


Not included in your delivery

1 teaspoon

Olive Oil

1 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ 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.
Utensilsarrow down iconarrow down icon
Large Pot
Large Pan
Slotted Spoon
Instructionsarrow up iconarrow up icon
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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.


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.


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.


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.


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.


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.