Green bean parsley pesto gnocchi served in a bowl

Green bean parsley pesto gnocchi

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(5 ratings)

Prep: 10 mins Cook: 3 mins


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 

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal578
  • fat39g
  • saturates7g
  • carbs41g
  • sugars5g
  • fibre9g
  • protein12g
  • salt1.3g


  • 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



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 1 lemon, zested



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 500g bag gnocchi



    An Italian dumpling made with semolina or flour and potatoes, cooked and eaten in much the same…

  • 450g green beans, halved


  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. 

  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.

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