Potato Gnocchi with Pole Beans and Pesto
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 700
- Total Fat
- 52
- Saturated Fat
- 11
- Carbohydrates
- 46
- Dietary Fiber
- 6
- Sugar
- 3
- Protein
- 15
- Cholesterol
- 43
- Sodium
- 671
- Total: 25 min
- Active: 25 min
Ingredients
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
Directions
- 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.
Cook’s Note
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.