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Green bean parsley pesto gnocchi served in a bowl

Green bean parsley pesto gnocchi

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Rating: 4 out of 5.9 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Whizz up your own parsley, lemon and cashew nut pesto to coat gnocchi and green beans in this 13-minute supper, that's ideal for busy weeknights 

  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal578
fat39g
saturates7g
carbs41g
sugars5g
fibre9g
protein12g
salt1.3g
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Ingredients

  • 100g flat-leaf parsley , leaves only
  • 1 garlic clove
  • 40g cashew nuts , toasted
  • 120ml extra virgin olive oil
  • 40g grated parmesan or vegetarian alternative, plus extra to serve
  • 1 lemon , zested
  • 500g bag gnocchi
  • 450g green beans , halved

Method

  • STEP 1

    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. 

  • STEP 2

    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.

Goes well with

Recipe from May 2019, May 2019

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Overall rating

Rating: 4 out of 5.9 ratings
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