Searing gnocchi in the pan creates irresistible crispy edges. Tossed with fragrant pesto, sautéed mushrooms, and sun-dried tomatoes, you’ll be fighting for the last bite.
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Wash and dry all produce. Bring a large pot of salted water to a boil. Thinly slice the mushrooms. Trim the ends of the green beans, then cut into 2-inch pieces. Roughly chop the sun- dried tomatoes. Cut the lemon into wedges.
Heat a drizzle of oil in a large pan over medium-high heat. Add the mushrooms to the pan and cook, tossing for 4-5 minutes, until golden brown. Season with salt and pepper. Remove from the pan and set aside.
Cook the green beans: While the mushrooms cook, add the green beans to the boiling water and cook for 2-3 minutes, until crisp-tender. Remove with a slotted spoon and rinse under very cold water. Keep the water boiling on the stove for the gnocchi.
Boil the gnocchi: Add the gnocchi to the same boiling water and cook for 2-3 minutes, until just softened. Drain well.
Heat a drizzle of oil in the same pan over medium-high heat. Add the gnocchi to the pan and cook, tossing for 7-8 minutes, until lightly golden brown and toasted.
Add the pesto, sun-dried tomatoes, green beans, parmesan cheese, and mushrooms to the pan. Toss for 1-2 minutes, until thoroughly combined and heated through. Season with salt and pepper. Divide the gnocchi between bowls and garnish each with a lemon wedge, enjoy!