Crispy Pesto Gnocchi with Green Beans and Sun-Dried Tomatoes

There’s something irresistible about gnocchi – those soft, pillowy potato dumplings that soak up every bit of flavor they’re paired with. In this recipe, we’re taking them to the next level by pan-frying until golden and crispy, then tossing them in a vibrant basil pesto along with tender green beans, savory mushrooms and sweet sun-dried tomatoes. A generous sprinkle of Parmesan cheese ties it all together for a satisfying meal that’s ready in about 30 minutes.

This dish is perfect for busy weeknights when you want something comforting but don’t have hours to spend in the kitchen. The combination of textures – crispy gnocchi, snappy green beans and chewy sun-dried tomatoes – makes every bite interesting. Plus, it’s all made in one pan (plus a pot for boiling), so cleanup is a breeze. Serve with lemon wedges for a bright, fresh finish.

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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. Trim and 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, 4-5 minutes. Season with salt and pepper. Remove from pan and set aside.
3. Once water is boiling, add green beans to the pot. Cook until just barely tender, 2-3 minutes. Remove with a slotted spoon, place in a strainer and rinse under very cold water. Set aside (keep the pot of boiling water for the gnocchi).
4. Add gnocchi to the same pot of boiling water. Cook, stirring occasionally, until just softened, 2-3 minutes. Drain, tossing gently in the strainer to remove excess moisture.
5. Melt 1 tablespoon butter in the pan used for mushrooms over medium-high heat. Add gnocchi and cook, tossing, until lightly browned, 3-5 minutes.
6. Add pesto, sun-dried tomatoes, green beans, half the Parmesan and the cooked mushrooms to the pan with gnocchi. Cook, tossing, until combined and warmed through, 1-2 minutes. Season with salt and pepper. Divide between 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 proceed with pan-frying as instructed.

What can I use instead of pesto?

You can substitute with basil pesto of your choice or try a sun-dried tomato pesto for a different flavor profile.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over medium heat until warmed through.