Toasty Pesto Gnocchi

🥘 Ingredients

• butter
  1 tbsp
• button mushrooms
  8 oz
• gnocchi
  1 lb
• green beans
  12 oz
• lemon
  1 unit
• olive oil
  2 tbsp
• parmesan cheese
  2 tbsp
• pesto
  2 tbsp
• 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. 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: 2 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 tbsp
3. 

   3

   Once water is boiling, add green beans to 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 stove for the gnocchi). Remove green beans from strainer and set aside.
4. 

   4

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

   gnocchi: 1 lb
5. 

   5

   Melt 1 TBSP butter in pan used for mushrooms over medium-high heat. Add gnocchi to pan and cook, tossing, until lightly browned ⏱️ 5 minutes .

   butter: 1 tbsp
6. 

   6

   Add pesto , sun-dried tomatoes, green beans, half the parmesan cheese , and mushrooms to 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 cheese. Serve with lemon wedges for squeezing over.

   pesto: 2 tbsp, parmesan cheese: 2 tbsp