Green bean parsley pesto gnocchi
Ingredients
- Step 1 100g flat-leaf parsley , leaves only
- Step 2 1 garlic clove
- Step 3 40g cashew nuts , toasted
- Step 4 120ml extra virgin olive oil
- Step 5 40g grated parmesan or vegetarian alternative, plus extra to serve
- Step 6 1 lemon , zested
- Step 7 500g bag gnocchi
- Step 8 450g green beans , halved
Calories: 578
Carbohydrate: 41 g
Protein: 12 g
Fat: 39 g
Cook time: 13 minutes
Prep time: 10 minutes
Total time: 23 minutes
Servings: 4
TAGS
Dinner
Supper
Calcium
Esther Clark
Fibre
Folate
Gnocchi
Green bean
Parsley
Pesto
Vegetarian
Vitamin c
Directions
- 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.