Pan-Seared Gnocchi

🥘 Ingredients

• button mushrooms
  8 oz
• gnocchi
  12 oz
• green beans
  1 bunch
• lemon
  1 unit
• olive oil
  1 tbsp
• parmesan cheese
  ¼ cup
• pepper
  1 pinch
• pesto
  2 tbsp
• salt
  1 pinch
• sun-dried tomatoes
  2 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. Thinly slice the button mushrooms . Trim the ends of the green beans , then cut into 2-inch pieces. Roughly chop the sun-dried tomatoes . Cut the lemon into wedges.

   button mushrooms: 8 oz, green beans: 1 bunch, sun-dried tomatoes: 2 oz, lemon: 1 unit
2. 

   2

   Heat a drizzle of olive oil in a large pan over medium-high heat. Add the mushrooms to the pan and cook, tossing for ⏱️ 4 minutes , until golden brown. Season with salt and pepper . Remove from the pan and set aside.

   olive oil: 1 tbsp, salt: 1 pinch, pepper: 1 pinch
3. 3

   Cook the green beans: While the mushrooms cook, add the green beans to the boiling water and cook for ⏱️ 2 minutes , until crisp-tender. Remove with a slotted spoon and rinse under very cold water. Keep the water boiling on the stove for the gnocchi.
4. 4

   Boil the gnocchi: Add the gnocchi to the same boiling water and cook for ⏱️ 2 minutes , until just softened. Drain well using a strainer .

   gnocchi: 12 oz
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 ⏱️ 7 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 ⏱️ 1 minutes , until thoroughly combined and heated through. Season with salt and pepper. Divide the gnocchi between bowls and garnish each with a lemon wedge.

   pesto: 2 tbsp, parmesan cheese: ¼ cup