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Gnocchi Pesto Pasta Salad

Recipe courtesy of Katie Lee Biegel

Show: The Kitchen

Episode: Hot New Tricks

Gnocchi Pesto Pasta Salad

Name: Gnocchi Pesto Pasta Salad
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 6 to 8 servings
Ingredients: Kosher salt; 1 pound gnocchi, from the fresh pasta section of the grocery store; 1 cup cut green beans (trim the beans and cut into thirds); 1 cup frozen peas; One 7-ounce container prepared pesto; 2 tablespoons mayonnaise; 2 tablespoons grated Parmesan, plus more for garnish, if desired; Freshly ground black pepper

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Level: Easy

Total: 35 min
Active: 25 min

Yield: 6 to 8 servings

Level: Easy

Total: 35 min
Active: 25 min

Yield: 6 to 8 servings

Ingredients

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Kosher salt

1 pound gnocchi, from the fresh pasta section of the grocery store

1 cup cut green beans (trim the beans and cut into thirds)

1 cup frozen peas

One 7-ounce container prepared pesto

2 tablespoons mayonnaise

2 tablespoons grated Parmesan, plus more for garnish, if desired

Freshly ground black pepper

Directions

Watch how to make this recipe.

Bring a large pot of water to a boil and generously season with salt. Add the gnocchi and cook for 1 minute less than the package directions, or just until the gnocchi begins to rise to the top. Use a slotted spoon to remove the gnocchi to a colander.
Put the pot back on the heat and return the water to a boil. Add the green beans and peas and cook until tender, 2 to 3 minutes. Drain and let cool.
Combine the pesto and mayo in a large bowl. Stir in the Parmesan and the cooled beans and peas. Season with salt and pepper. Gently fold in the gnocchi. Garnish with more Parmesan, if desired.