Gnocchi Al Pesto
with Charred Green Beans & Lemon Zucchini
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- 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
- Directions for 4 servings indicated in parentheses
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, and cut the other half into wedges.
Add zucchini ribbons, lemon juice, Aleppo 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 halved green beans and cook until browned in places, 3 to 4 minutes. Add ¼ cup (½ cup) water, reduce heat to low, and cook green beans until crisp-tender, another 2 to 3 minutes. Sprinkle charred green beans with salt and pepper, and transfer to a bowl. TIP: We will reuse this skillet in a later step.
Add gnocchi to the large pot of boiling water and cook until they float to the surface, 3 to 5 minutes. Drain, and shake off any excess water.
Return the skillet to medium heat with 1 tbsp (2 tbsp) olive oil. Add cooked gnocchi and sauté, 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 with salt and pepper. TIP: If the pesto is too thick, add 1 tbsp warm water (or more, if necessary), to create a thinner consistency.
Divide the gnocchi al pesto with charred green beans between bowls. Serve with lemon zucchini and lemon wedges. Mangia!