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Gnocchi Al Pesto with Charred Green Beans & Lemon Zucchini
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2 or 4 Serving Dinner

Gnocchi Al Pesto

with Charred Green Beans & Lemon Zucchini

Pillowy gnocchi gets punched up with garlicky pesto and crisp-tender charred green beans. Ribbons of zucchini tossed in a refreshing lemon dressing add brightness to the dish.

Tags: High-Protein <600 Calories Soy-Free Chef's Choice Less Prep Low Sodium High Fiber
Cook Time
2 Servings  |  25 min 4 Servings  |  35 min

Nutrition (per serving)

CALORIES
550
FAT
22g
CARBOHYDRATES
77g
PROTEIN
15g

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INGREDIENTS

  1. 1 zucchini, peeled lengthwise into ribbons
  2. 1 lemon, half juiced, half cut into wedges
  3. 1 tsp crushed Aleppo pepper (divided)
  4. 6 oz green beans, trimmed and halved
  5. 10 oz fresh gnocchi
  6. 1/4 cup vegan basil pesto
  7. 1 tbsp + 2 tsp olive oil*
  8. Salt*
  9. Pepper*
  10. *Not included
  11. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  12. For full ingredient list, see Nutrition.
  13. ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
Allergens: tree nuts (pine nut), wheat
Tools: Large pot, Large nonstick skillet
Cook Time
2 Servings  |  25 min 4 Servings  |  35 min

Nutrition (per serving)

CALORIES
550
FAT
22g
CARBOHYDRATES
77g
PROTEIN
15g

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INSTRUCTIONS

1
Prepare the zucchini

Bring large pot of salted water to a boil for pasta. Combine zucchini, lemon juice, just half the Aleppo pepper, and a pinch of salt in medium bowl and gently toss. (TIP: Add more Aleppo pepper if you prefer more spice.)

2
Char the green beans

Heat 2 tsp olive oil in large nonstick skillet over medium-high heat. Add green beans and cook until browned in places, about 3 to 4 minutes. Add ¼ cup water and reduce heat to low. Continue to cook until green beans are crisp-tender, about 2 to 3 minutes. Season to taste with salt and pepper and transfer to plate. Wipe skillet clean and set aside for step 4. (4-serving meal: use 4 tsp olive oil, ½ cup water)(TIP: Crisp-tender means vegetables will still have some crunch.)

3
Cook the gnocchi

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

4
Finish the gnocchi

Heat 1 tbsp olive oil in same skillet over medium heat. Add gnocchi and cook, undisturbed, until browned in places, 2 to 4 minutes. Add charred green beans and pesto and toss to combine. Season to taste with salt and pepper. (4-serving meal: use 2 tbsp olive oil)

5
Serve

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

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