Potato Gnocchi with Pole Beans and Pesto

Total Time:
35 min
25 min
10 min

4 servings

  • Pesto:
  • 1 cup fresh basil leaves
  • 1 cup fresh parsley leaves
  • 1/2 cup grated Parmigiano-Reggiano
  • 1/4 cup pine nuts, toasted
  • 2 cloves garlic
  • Zest of 1 lemon
  • 1/2 cup olive oil
  • Kosher salt and freshly cracked black pepper
  • Gnocchi with Pole Beans:
  • 1 cup halved mixed pole beans, such as haricots verts, purple green beans and Romanos (halved crosswise)
  • 3 cups store-bought potato gnocchi
  • 2 tablespoons olive oil
  • 2 tablespoons finely minced shallots
  • 1 tablespoon butter
  • Zest and juice of 1 lemon
  • Kosher salt and freshly cracked black pepper
  • 2 cups pea greens, (if unavailable, you can use substitute watercress or spinach)
  • Extra-virgin olive oil, for drizzling
  • Flaky sea salt, such as Maldon, for topping
  • Grated Parmigiano-Reggiano, for topping
Watch how to make this recipe.
  • Bring a large pot of water to a boil.

  • For the pesto: In a food processor, combine the basil, parsley, cheese, pine nuts, garlic and lemon zest and blend. With the motor running, stream in the olive oil. Season with salt and pepper.

  • For the gnocchi with pole beans: Blanch the beans briefly in the boiling water. Remove with a slotted spoon and set aside. Add the gnocchi to the boiling water and cook to al dente according to the package directions. Drain.

  • In a large nonstick pan, heat the olive oil over medium-high heat. Add the shallots and gnocchi and saute until golden brown. Add the beans and turn the heat down to medium. Add the butter, lemon zest and juice and 2 tablespoons of the pesto. Cook until the beans are just tender. Season as needed.

  • Divide the gnocchi among 4 dishes and top with the pea greens, a drizzle of extra-virgin olive oil and a sprinkling of flaky sea salt and Parmigiano-Reggiano.

You will have more pesto than needed for this recipe. Cover the excess with olive oil and place it in the fridge for up to 4 days; it also freezes well.

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