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

Gnocchi Al Pesto

with Charred Green Beans & Lemon Zucchini

Tags: <600 Calories, Soy-Free, Quick and Easy
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
510
FAT
17g
CARBOHYDRATES
83g
PROTEIN
12g

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INGREDIENTS

  1. 6 oz green beans
  2. 1 zucchini
  3. 1 lemon
  4. 1 tsp Aleppo pepper flakes
  5. 10 oz fresh gnocchi
  6. ¼ cup vegan basil pesto
  7. 1 tbsp + 2 tsp (2 tbsp + 4 tsp) olive oil*
  8. Salt and pepper*
  9. *Not included
  10. For full ingredient list, see Nutrition
  11. Directions for 4 servings indicated in parentheses
Allergens: tree nut (pine nut), wheat
Tools: Large nonstick skillet, Large pot
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
510
FAT
17g
CARBOHYDRATES
83g
PROTEIN
12g

View Full Nutrition Label


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INSTRUCTIONS

1
Prepare the produce

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.

2
Prepare the zucchini

Add zucchini ribbons, lemon juice, Aleppo pepper flakes, and a pinch of salt to a medium bowl. Toss to combine.

3
Char the green beans

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.

4
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, and shake off any excess water.

5
Finish the gnocchi

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.

6
Serve

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

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