Pan-Seared Gnocchi

🥘 Ingredients

• Parmesan cheese
  ½ cup
• button mushrooms
  8 oz
• gnocchi
  18 oz
• green beans
  12 oz
• lemon
  1
• olive oil
  4 tsp
• pepper
• pesto
  4 oz
• salt
• sun-dried tomatoes
  3 oz

🍳 Cookware

• large pot
• large pan
• slotted spoon
• strainer

1. 

   1

   Wash and dry all produce. Bring a large pot of salted water to a boil, seasoning with salt . Thinly slice button mushrooms . Trim the ends of green beans , then cut into 2-inch pieces. Roughly chop sun-dried tomatoes . Cut lemon into wedges.

   salt, button mushrooms: 8 oz, green beans: 12 oz, sun-dried tomatoes: 3 oz, lemon: 1
2. 

   2

   Heat a drizzle of olive oil in a large pan over medium-high heat. Add the sliced mushrooms to the pan and cook, tossing for ⏱️ 5 minutes , until golden brown. Season with salt and pepper . Remove from the pan and set aside.

   olive oil: 4 tsp, salt, pepper
3. 3

   Cook the green beans: While the mushrooms cook, add the green beans to the boiling water and cook for ⏱️ 3 minutes , until crisp-tender. Remove with a slotted spoon . Keep the water boiling on the stove for gnocchi .

   gnocchi: 18 oz
4. 4

   Add the gnocchi to the same boiling water and cook for ⏱️ 3 minutes , until just softened. Drain well using a strainer .
5. 

   5

   Heat a drizzle of olive oil in the same pan over medium-high heat. Add the gnocchi to the pan and cook, tossing for ⏱️ 8 minutes , until lightly golden brown and toasted.
6. 

   6

   Add the pesto , sun-dried tomatoes, green beans, Parmesan cheese , and mushrooms to the pan. Toss for ⏱️ 2 minutes , until thoroughly combined and heated through. Season with salt and pepper . Divide the gnocchi between bowls and garnish with lemon wedges.

   pesto: 4 oz, Parmesan cheese: ½ cup, salt, pepper