Green Bean Parsley Pesto Gnocchi Food

GREEN BEAN PARSLEY PESTO GNOCCHI

Steps:

• 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.
• 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.

POTATO GNOCCHI WITH POLE BEANS AND PESTO

Steps:

• Bring a large pot of water to a boil.
• For the pesto: In a food processor, combine the basil, parsley, cheese, pine nuts, garlic and lemon zest and blend. With the motor running, stream in the olive oil. Season with salt and pepper.
• For the gnocchi with pole beans: Blanch the beans briefly in the boiling water. Remove with a slotted spoon and set aside. Add the gnocchi to the boiling water and cook to al dente according to the package directions. Drain.
• In a large nonstick pan, heat the olive oil over medium-high heat. Add the shallots and gnocchi and saute until golden brown. Add the beans and turn the heat down to medium. Add the butter, lemon zest and juice and 2 tablespoons of the pesto. Cook until the beans are just tender. Season as needed.
• Divide the gnocchi among 4 dishes and top with the pea greens, a drizzle of extra-virgin olive oil and a sprinkling of flaky sea salt and Parmigiano-Reggiano.

GNOCCHI WITH PARSLEY OLIVE PESTO AND CHERRY TOMATOES

Steps:

• Season the tomatoes with salt and pepper.
• Place the cherry tomatoes, cut side up, under a hot griller/broiler.
• Cook until just softened and lightly blackened, about 10 minutes.
• Combine the olives, parmesan, garlic and parsley in a food processor.
• Blend until roughly chopped.
• Slowly add the olive oil whilst blending and blend until just combined.
• Cook the gnocchi, according to package directions.
• Toss together with the pesto and 1 tablespoon of the gnocchi cooking water to coat gnocchi.
• Serve topped with the hot tomatoes and extra shaved parmesan.