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Gnocchi Pesto Pasta Salad

  • Level: Easy
  • Total: 35 min
  • Active: 25 min
  • Yield: 6 to 8 servings
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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 


  1. 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.
  2. 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. 
  3. 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.
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