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Pan-Seared Gnocchi

Pan-Seared Gnocchi

with Pesto, Green Beans, and Sun-Dried Tomatoes

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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.

Tags:Veggie
Allergens:WheatMilk

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

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

4 ounce

Button Mushrooms

6 ounce

Green Beans

1.5 ounce

Sun-Dried Tomatoes

1 unit

Lemon

9 ounce

Gnocchi

(ContainsWheat)

4 ounce

Pesto

(ContainsMilk)

¼ cup

Parmesan Cheese

(ContainsMilk)

Not included in your delivery

unit

Salt

2 teaspoon

Olive Oil

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)1732.1760000000002 kJ
Calories414 kcal
Fat15 g
Saturated Fat4 g
Carbohydrate58 g
Sugar10 g
Dietary Fiber11 g
Protein21 g
Cholesterol16 mg
Sodium1198 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
Utensilsarrow down iconarrow down icon
Large Pot
Large Pan
Slotted Spoon
Strainer
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

Boil the gnocchi: Add the gnocchi to the same boiling water and cook for 2-3 minutes, until just softened. Drain well.

5

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.

6

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!