Description
This vibrant Pan-Seared Gnocchi dish combines crispy golden potato dumplings with fragrant pesto, tender green beans, earthy mushrooms, and tangy sun-dried tomatoes. Finished with freshly grated Parmesan and a squeeze of lemon, this quick and flavorful meal is perfect for a satisfying weeknight dinner.
Ingredients
Scale
Produce
- 4 ounces Button Mushrooms, sliced
- 6 ounces Green Beans, trimmed and cut into 2-inch pieces
- 1.5 ounces Sun-Dried Tomatoes, roughly chopped
- 1 Lemon, cut into wedges
Pantry
- 9 ounces Gnocchi
- 2 ounces Pesto
- ¼ cup Parmesan Cheese, divided
- 1 teaspoon Olive Oil
- 1 tablespoon Butter
- Salt, to taste
- Pepper, to taste
Instructions
- Prepare Produce and Boil Water: Wash and dry all produce thoroughly. Bring a large pot of salted water to a boil. Trim and thinly slice the mushrooms. Cut the green beans into 2-inch pieces. Roughly chop the sun-dried tomatoes. Cut the lemon into wedges for serving.
- Cook Mushrooms: Heat the olive oil in a large pan over medium-high heat. Add the sliced mushrooms and cook while tossing frequently until they become tender and slightly browned, about 4-5 minutes. Season with salt and pepper, then remove from the pan and set aside.
- Blanch Green Beans: Once the water is boiling, add the green beans to the pot and cook until just barely tender, about 2-3 minutes. Remove the green beans using a slotted spoon, place them in a strainer, and rinse under very cold water to stop the cooking process. Set aside.
- Cook Gnocchi: In the same boiling water used for green beans, add the gnocchi. Cook, stirring occasionally, until the gnocchi are just softened, about 2-3 minutes. Drain the gnocchi well, tossing gently in a strainer to remove excess moisture.
- Pan-Seared Gnocchi: Melt the butter in the same pan used for the mushrooms over medium-high heat. Add the drained gnocchi and cook while tossing frequently until the gnocchi develop a golden-brown, crispy exterior, about 3-5 minutes.
- Combine Ingredients and Warm Through: Add the pesto, sun-dried tomatoes, blanched green beans, half of the Parmesan cheese, and the cooked mushrooms into the pan with the gnocchi. Cook everything together, tossing gently, until well combined and heated through, about 1-2 minutes. Season with additional salt and pepper if needed.
- Serve: Divide the gnocchi mixture between serving bowls. Sprinkle the remaining Parmesan cheese on top and serve with lemon wedges for squeezing over the dish to add a fresh citrus brightness.
Notes
- You can substitute fresh basil pesto with store-bought or a homemade pesto of your choice.
- Use fresh gnocchi for best texture; frozen gnocchi may require longer cooking.
- To add extra protein, toss in cooked chicken or toasted pine nuts.
- For a vegan option, replace butter with olive oil and omit Parmesan or use a vegan cheese alternative.
- Ensure not to overcook gnocchi to maintain a perfect tender interior with a crispy exterior.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: gnocchi, pesto, green beans, sun-dried tomatoes, pan-seared, Italian, vegetarian, quick dinner
