Golden Pesto Gnocchi with Green Beans and Sun-Dried Tomatoes

There’s something magical about gnocchi-those soft, pillowy potato dumplings that soak up every bit of sauce. In this recipe, we pan-fry them until golden and crispy, then toss them in a vibrant basil pesto with green beans, sun-dried tomatoes and earthy mushrooms. A shower of Parmesan and a squeeze of lemon finish the dish, making it a satisfying, restaurant-quality meal you can whip up on a busy weeknight.

The combination of textures is irresistible: the gnocchi develop a crunchy exterior while staying tender inside, the green beans add a fresh snap and the sun-dried tomatoes bring a sweet-tart punch. Best of all, it comes together in about 30 minutes with simple ingredients. Whether you’re a gnocchi novice or a seasoned pro, this recipe is sure to become a favorite.

Log in to save recipes and build weekly shopping lists.

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 olive oil in a large pan over medium-high heat. Add mushrooms and cook, tossing occasionally, until tender, 4-5 minutes. Season with salt and pepper. Transfer to a plate and set aside.
3. Add green beans to the boiling water and cook until just tender, 2-3 minutes. Remove with a slotted spoon and transfer to a strainer. Rinse under cold water to stop cooking. Drain well and set aside. Keep the pot of water boiling.
4. Add gnocchi to the same boiling water. Cook until they float and are just softened, 1-2 minutes. Drain in a strainer, shaking gently to remove excess moisture.
5. In the same pan used for mushrooms, melt 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. Toss everything together and cook until heated through, 1-2 minutes. Season with salt and pepper. Divide among bowls, sprinkle with remaining Parmesan and serve with lemon wedges for squeezing.

Recipe Tips

FAQ

Can I use frozen gnocchi instead of shelf-stable?

Yes, frozen gnocchi works well. Cook according to package directions, then pan-fry as instructed. You may need to adjust the cooking time slightly.

What can I substitute for green beans?

Asparagus, broccoli florets or zucchini would be great substitutes. Cut them into similar-sized pieces and cook until tender.

How do I store leftovers?

Store 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.