Pan-Seared Gnocchi with Pesto, Green Beans and Sun-Dried Tomatoes

These golden, pan-seared gnocchi are tossed in a vibrant basil pesto, studded with tender green beans, earthy mushrooms and tangy sun-dried tomatoes. A sprinkle of Parmesan and a squeeze of fresh lemon brighten every bite.

This dish comes together in about 30 minutes, making it perfect for a busy weeknight when you crave something comforting but don’t want to spend hours in the kitchen. Serve it as a hearty main or a satisfying side.

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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, transfer to a strainer and rinse under 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 and toss 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 work well. Cook them according to package directions, then proceed with searing.

What can I substitute for pesto?

You can use basil pesto, sun-dried tomato pesto or even a simple garlic and olive oil sauce.

How do I store leftovers?

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