Ingredients for - Green bean parsley pesto gnocchi
1.
100g flat-leaf parsley , leaves only
3.
40g cashew nuts , toasted
4.
120ml extra virgin olive oil
5.
40g grated parmesan or vegetarian alternative, plus extra to serve
7.
500g bag gnocchi
8.
450g green beans , halved
How to cook deliciously - Green bean parsley pesto gnocchi
1 . Stage
Roughly chop the parsley leaves and whizz in a food processor with the garlic, nuts and oil to a smooth consistency. Transfer to a bowl and stir through the parmesan and lemon zest, season and set aside.
2 . Stage
Bring a large pan of lightly salted water to the boil. Add the gnocchi and beans, and boil for 2-3 mins or until the gnocchi floats to the top of the pan. Drain and toss the gnocchi and beans with the pesto, then divide between four bowls. Finish with a little extra shaved parmesan, if you like.
Recipe information
Cooking:
10 min.
Servings per container:
4
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