Best Green Bean Parsley Pesto Gnocchi Recipes

POTATO GNOCCHI WITH POLE BEANS AND PESTO

Steps:

• 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.

GNOCCHI WITH PESTO SAUCE

Steps:

• Cook gnocchi according to package directions; drain., Meanwhile, in a large skillet, heat oil over medium-high heat; saute zucchini and pepper until zucchini is tender., Add pesto and gnocchi, stirring gently to coat. Stir in tomatoes. If desired, top with pine nuts.