---
title: "Toasty Pesto Gnocchi"
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/toasty-pesto-gnocchi-5afb41c330006c50a3613de2
servings: 2
prep time: "10 minutes"
cook time: "20 minutes"
time required: "30 minutes"
difficulty: Easy
allergens: [Wheat, Milk]
tags: [Pasta, Quick, Italian, Comfort Food]
rating: 4.0
rating_count: 2600
source_chef: Recipe Development Team
image: "https://images.recipes.furrysalamander.com/toasty-pesto-gnocchi.avif"
---
Wash and dry all produce. Bring a #large pot{} of salted water to a boil. Trim, then thinly slice @button mushrooms{8%oz}. Cut @green beans{12%oz} into 2-inch pieces. Roughly chop @sun-dried tomatoes{2%oz}. Cut @lemon{1%unit} into wedges.

Heat a drizzle of @olive oil{2%tbsp} 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.

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.

Add @gnocchi{16%oz} to same pot of boiling water. Cook, stirring occasionally, until just softened ~{2%minutes}, then drain, tossing gently in strainer to remove excess moisture.

Melt 1 TBSP @butter{1%tbsp} in pan used for mushrooms over medium-high heat. Add gnocchi to pan and cook, tossing, until lightly browned ~{5%minutes}.

Add @pesto{2%tbsp}, sun-dried tomatoes, green beans, half the @parmesan cheese{2%tbsp}, 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.