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Italian Recipes

Pan-Seared Gnocchi

Pan-Seared Gnocchi

Pan-Seared Gnocchi

with Pesto, Green Beans, and Sun-Dried Tomatoes

Recipe Development TeamPublished on May 23, 2016

3.7

(4.1K customers rated)

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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:

Gluten

•Milk

The quantities provided above are averages only.

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

Total Time30 minutes

Prep Time

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: Gluten)

4 ounce

Pesto

(Contains: Milk)

¼ cup

Parmesan Cheese

(Contains: Milk)

Not included in your delivery

unit

Salt

2 teaspoon

Olive Oil

unit

Pepper

Nutrition Values

/ per serving

Calories414 kcal

Energy (kJ)1732.2 kJ

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

•Large Pot

•Large Pan

•Slotted Spoon

•Strainer

Instructions

Prep the veggies

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.

Cook the mushrooms

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.

Pan-sear the gnocchi

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.

Toss and serve

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!

Meal right image

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