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Green bean parsley pesto gnocchi

Green bean parsley pesto gnocchi served in a bowl

Green bean parsley pesto gnocchi

Name: Green bean parsley pesto gnocchi
Prep time: 10 min
Cook time: 3 min
Total time: 13 min
Yield: 4
Ingredients: 100g flat-leaf parsley leaves only; 1 garlic clove; 40g cashew nuts toasted; 120ml extra virgin olive oil; 40g grated parmesan or vegetarian alternative, plus extra to serve; 1 lemon zested; 500g bag gnocchi; 450g green beans halved

Esther Clark

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Serves 4

Easy

Prep: 10 mins

Cook: 3 mins

A star rating of 3.9 out of 5.11 ratingsRate

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Whizz up your own parsley, lemon and cashew nut pesto to coat gnocchi and green beans in this 13-minute supper, that's ideal for busy weeknights

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

100g flat-leaf parsley

leaves only
1 garlic clove
40g cashew nuts

toasted
120ml extra virgin olive oil
40g grated parmesan

or vegetarian alternative, plus extra to serve
1 lemon

zested
500g bag gnocchi
450g green beans

halved

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Nutrition: Per serving

kcal578
fat39g
saturates7g
carbs41g
sugars5g
fibre9g
protein12g
salt1.3g

Method

step 1

Roughly chop the parsley leaves and whizz in a food processor with the garlic, nuts and oil to a smooth consistency. Transfer to a bowl and stir through the parmesan and lemon zest, season and set aside.
step 2

Bring a large pan of lightly salted water to the boil. Add the gnocchi and beans, and boil for 2-3 mins or until the gnocchi floats to the top of the pan. Drain and toss the gnocchi and beans with the pesto, then divide between four bowls. Finish with a little extra shaved parmesan, if you like.

Recipe from Good Food magazine, May 2019

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A star rating of 3.9 out of 5.11 ratings

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