Crispy Pesto Gnocchi with Green Beans, Sun-Dried Tomatoes and Parmesan

Golden, crispy gnocchi are tossed in a vibrant basil pesto, studded with tender green beans, savory mushrooms and sweet sun-dried tomatoes. A generous sprinkle of Parmesan cheese adds the perfect finishing touch.

This dish comes together in just 30 minutes, making it an ideal weeknight meal that feels special. Serve with lemon wedges for a bright, citrusy pop that balances the richness of the pesto and cheese.

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Ingredients

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1.5 ounce Sun-Dried TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

9 ounce GnocchiView ingredient guideLike ingredientDislike ingredient

2 ounce PestoView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Bring a large pot of salted water to a boil. Thinly slice the mushrooms. Cut green beans into 2-inch pieces. Roughly chop sun-dried tomatoes. Cut lemon into wedges.
2. Heat a drizzle of olive oil in a large pan over medium-high heat. Add mushrooms and cook, tossing, until tender, about 4-5 minutes. Season with salt and pepper. Remove from pan and set aside.
3. Once water is boiling, add green beans and cook until just barely tender, 2-3 minutes. Remove with a slotted spoon, transfer to a strainer and rinse under cold water. Set aside. Keep the pot of boiling water on the stove.
4. Add gnocchi to the same boiling water. Cook, stirring occasionally, until they float and are just softened, 2-3 minutes. Drain well, tossing gently in the strainer to remove excess moisture.
5. In the same pan used for mushrooms, melt 1 tablespoon butter over medium-high heat. Add gnocchi and cook, tossing occasionally, until lightly browned and crispy, 3-5 minutes.
6. Add pesto, sun-dried tomatoes, green beans, half the Parmesan and the cooked mushrooms to the pan. Cook, tossing, until everything is combined and warmed through, 1-2 minutes. Season with salt and pepper to taste. Divide among bowls, sprinkle with remaining Parmesan and serve with lemon wedges for squeezing over.

Recipe Tips

FAQ

Can I use frozen gnocchi?

Yes, frozen gnocchi works well. Cook according to package directions, then pan-fry as instructed. You may need to add an extra minute to the browning step.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a splash of water or olive oil to refresh the texture.

Can I make this dish vegan?

Absolutely. Use a dairy-free pesto, substitute the butter with olive oil or vegan butter and omit the Parmesan or use a vegan alternative.