Toasty Pesto Gnocchi

🥘 Ingredients

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

🍳 Cookware

• large pot
• large pan
• slotted spoon
• strainer
• large pan

1. 

   1

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

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

   2

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

   olive oil: 2 tsp, salt, pepper
3. 

   3

   Once water is boiling, add green beans to the pot. Cook until just barely tender, ⏱️ 3 minutes . Remove from pot with a slotted spoon , place in a strainer, and rinse under very cold water. Keep the pot of boiling water on the stove for the gnocchi. Remove green beans from the strainer and set aside.
4. 

   4

   Add gnocchi to the same pot of boiling water. Cook, stirring occasionally, until just softened, ⏱️ 2 minutes , then drain, tossing gently in a strainer to remove excess moisture.

   gnocchi: 18 oz
5. 

   5

   Melt butter in the large pan used for mushrooms over medium-high heat. Add gnocchi to the pan and cook, tossing, until lightly browned, ⏱️ 5 minutes .

   butter: 2 tbsp
6. 

   6

   Add pesto , sun-dried tomatoes, green beans, half the Parmesan cheese , and mushrooms to the pan with gnocchi. Cook, tossing, until combined and warmed through, ⏱️ 2 minutes . Season with salt and pepper. Divide between bowls, then sprinkle with remaining Parmesan. Serve with lemon wedges for squeezing over.

   pesto: 4 oz, Parmesan cheese: ½ cup