Gnocchi Al Pesto
with Charred Green Beans & Lemon Zucchini
- 6 oz green beans
- 1 zucchini
- 1 lemon
- 1 tsp Aleppo pepper flakes
- 10 oz fresh gnocchi
- ¼ cup vegan basil pesto
- 1 tbsp + 2 tsp (2 tbsp + 4 tsp) olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Large nonstick skillet
- Large pot
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.
Add the zucchini ribbons, lemon juice, Aleppo red pepper flakes, and a pinch of salt to a medium bowl. Toss to combine.
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.
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.
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.
Divide the gnocchi al pesto with charred green beans between shallow bowls. Serve with lemon zucchini and lemon wedges. Mangia!