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

Gnocchi Al Pesto

with Charred Green Beans & Lemon Zucchini

Tags: <600 Calories, Soy-Free, Chef's Choice
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
540
FAT
22g
CARBOHYDRATES
74g
PROTEIN
14g

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INGREDIENTS

  1. 1 zucchini, trimmed and peeled lengthwise into ribbons
  2. 1 lemon, one half juiced, one half cut into wedges (divided)
  3. 1 tsp Aleppo pepper flakes
  4. 6 oz green beans, cut in half
  5. 10 oz fresh gnocchi
  6. ¼ cup vegan basil pesto
  7. 1 tbsp + 2 tsp olive oil*
  8. Salt and pepper*
  9. *Not included
  10. For full ingredient list, see Nutrition.
Allergens: tree nut (pine nut), wheat
Tools: Large nonstick skillet, Large pot
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
540
FAT
22g
CARBOHYDRATES
74g
PROTEIN
14g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Prepare the zucchini

Bring a large pot of salted water to a boil for the gnocchi. Add zucchini, lemon juice, Aleppo pepper flakes, and a pinch of salt to a medium bowl. Toss to combine.

2
Char the green beans

Heat 2 tsp olive oil in a large nonstick skillet over medium-high heat. Add green beans and cook until browned in places, 3 to 4 minutes. Add ¼ 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 use this skillet again in a later step.

3
Cook the gnocchi

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

4
Finish the gnocchi

Return the large nonstick skillet to medium heat with 1 tbsp olive oil. Add cooked gnocchi and sauté, undisturbed, until browned in places, 2 to 4 minutes. Return charred green beans to the skillet, add the basil pesto, and toss to combine. Sprinkle with salt and pepper. TIP: If the pesto is too thick, add 1 tbsp warm water to create a thinner consistency.

5
Serve

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

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