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

Gnocchi Al Pesto

DO NOT USE

Tags: Less Prep Soy-Free Chef's Choice Low Sodium High Fiber Bone Health
Cook Time
2 Servings  |  30 min 4 Servings  |  40 min

Nutrition (per serving)

CALORIES
540
FAT
22g
CARBOHYDRATES
76g
PROTEIN
14g

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INGREDIENTS

  1. zucchini, trimmed
  2. lemon, half juiced
  3. aleppo pepper flakes
  4. green beans, cut in half
  5. fresh gnocchi
  6. vegan basil pesto
  7. olive oil
  8. salt and pepper
Allergens: tree nut (pine nut), wheat
Tools: Large pot, Large nonstick skillet
Cook Time
2 Servings  |  30 min 4 Servings  |  40 min

Nutrition (per serving)

CALORIES
540
FAT
22g
CARBOHYDRATES
76g
PROTEIN
14g

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INSTRUCTIONS

1
Prepare the zucchini

Bring a large pot of salted water to a boil for the gnocchi. In a medium bowl, combine zucchini, lemon juice, Aleppo pepper flakes, and a pinch of salt and 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 ΒΌ 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. (4-serving meal: use 4 tsp olive oil, Β½ cup water) 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 pesto, and toss to combine. Sprinkle with salt and pepper. (4-serving meal: use 2 tbsp olive oil) 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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