Gnocchi Al Pesto
with Charred Green Beans & Lemon Zucchini
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- 1 zucchini, trimmed and peeled lengthwise into ribbons
- 1 lemon, one half juiced, one half cut into wedges (divided)
- 1 tsp Aleppo pepper flakes
- 6 oz green beans, cut in half
- 10 oz fresh gnocchi
- ¼ cup vegan basil pesto
- 1 tbsp + 2 tsp olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition.
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.
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.
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.
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.
Divide the gnocchi al pesto with charred green beans between bowls. Serve with lemon zucchini and lemon wedges. Mangia!