Dinner

Pan-Seared Gnocchi with Pesto, Green Beans, and Sun-Dried Tomatoes Recipe

Byanna orden October 17, 2025October 17, 2025

Introduction

This pan-seared gnocchi dish combines tender mushrooms, crisp green beans, and flavorful sun-dried tomatoes with fresh pesto. It’s a quick, vibrant meal perfect for a weeknight dinner that feels both comforting and elegant.

A white round bowl filled with a dish of gnocchi, green beans, and sliced mushrooms. The gnocchi pieces are golden brown with a slight crispy texture, mixed evenly with bright green beans and light brown mushroom slices. On top, there is a sprinkling of grated white cheese adding a soft, fine texture. A wedge of lemon with a yellow rind and juicy, pale yellow inside rests on the side of the bowl. The bowl sits on a white marbled surface showing faint gray veining. To the right of the bowl, there is a silver fork placed on a light gray cloth napkin. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 ounces button mushrooms
6 ounces green beans
1.5 ounces sun-dried tomatoes
1 lemon
9 ounces gnocchi
2 ounces pesto
¼ cup Parmesan cheese
1 teaspoon olive oil
1 tablespoon butter
Salt
Pepper

Instructions

Step 1: Wash and dry all produce. Bring a large pot of salted water to a boil. Trim and thinly slice the mushrooms. Cut green beans into 2-inch pieces. Roughly chop the sun-dried tomatoes. Cut the lemon into wedges.
Step 2: Heat the olive oil in a large pan over medium-high heat. Add the mushrooms and cook, tossing until tender, about 4-5 minutes. Season with salt and pepper. Remove mushrooms from the pan and set aside.
Step 3: When the water is boiling, add the green beans and cook until just barely tender, 2-3 minutes. Remove with a slotted spoon and rinse under cold water in a strainer to stop cooking. Set beans aside.
Step 4: Add the gnocchi to the same boiling water. Cook, stirring occasionally, until just softened, about 2-3 minutes. Drain and toss gently in the strainer to remove excess moisture.
Step 5: Melt the butter in the pan used for the mushrooms over medium-high heat. Add the drained gnocchi and cook, tossing, until lightly browned, 3-5 minutes.
Step 6: Add pesto, sun-dried tomatoes, green beans, half the Parmesan, and mushrooms to the pan with the gnocchi. Cook, tossing until everything is combined and warmed through, about 1-2 minutes. Season with salt and pepper.
Step 7: Divide the gnocchi mixture between bowls. Sprinkle with the remaining Parmesan and serve with lemon wedges to squeeze over.

Tips & Variations

For a vegan version, substitute the butter with olive oil and use a plant-based Parmesan alternative.
Try adding toasted pine nuts for extra crunch and flavor.
If sun-dried tomatoes are salty, adjust salt carefully to avoid over-seasoning.
Use fresh pesto if possible for a brighter, fresher taste.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat to retain gnocchi texture, or microwave briefly. Add a splash of water if needed to prevent drying out.