1400 700 vegan gnocchialpestowithcharredgreenbeans horizontal

Gnocchi Al Pesto

with Charred Green Beans & Lemon Zucchini

dinner

Chef's Choice Quick and Easy Seasonal Menu Summer Recipes Winter Recipes <600 Calories Soy-Free Italian Almonds Basil Beans/Legumes Fruit Green Beans Lemon Nuts Pasta Squash Dinner
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
510
FAT
14g
CARBOHYDRATES
83g
PROTEIN
12g

MAIN INGREDIENTS

  1. 6 oz green beans
  2. 1 zucchini
  3. 1 lemon
  4. 1 tsp Aleppo pepper flakes
  5. 10 oz fresh gnocchi
  6. ¼ cup vegan basil pesto
  7. 1 tbsp + 2 tsp (2 tbsp + 4 tsp) olive oil*
  8. Salt and pepper*
  9. *Not included
  10. For full ingredient list, see Nutrition
Allergens: tree nut, wheat
Nutrition

TOOLS

  • Large nonstick skillet
  • Large pot

INSTRUCTIONS

1
Prepare the produce

Bring a large pot of salted water to a boil for the gnocchi. Cut green beans in half. Trim the zucchini(s) and peel lengthwise to make ribbons. Halve the lemon(s), juice one half (1 lemon), and cut the other half (1 lemon) into wedges.

2
Prepare the zucchini

Add the zucchini ribbons, lemon juice, Aleppo red pepper flakes, and a pinch of salt to a medium bowl. Toss to combine.

3
Char the green beans

Heat 2 tsp (4 tsp) olive oil in a large nonstick skillet over medium-high heat. Add the halved green beans and cook until browned in places, 3 to 4 minutes. Add ¼ cup (½ cup) water and reduce heat to low. Continue to cook green beans until crisp-tender, another 2 to 3 minutes. Season charred green beans with salt and pepper, and transfer to a bowl.

4
Cook the gnocchi

Add the gnocchi to the large pot of boiling water and cook until they float to the surface, 3 to 5 minutes. Drain gnocchi and shake off any excess water.

5
Finish the gnocchi

Return skillet to medium heat with 1 tbsp (2 tbsp) olive oil. Add the boiled gnocchi and cook, undisturbed, until browned in places, 2 to 4 minutes. Return charred green beans to the skillet along with the basil pesto and toss to combine. Sprinkle gnocchi with salt and pepper.

6
Serve

Divide the gnocchi al pesto with charred green beans between shallow bowls. Serve with lemon zucchini and lemon wedges. Mangia!