Pan-Fried Gnocchi
with Green Beans, Mushrooms & Yoghurt-Pesto Sauce
- Milk
- Cereals containing gluten
- Egg
- Nuts
- May contain traces of allergens
- Egg
- Milk
- Peanut
- Sesame
- Nuts
We think that crispy pan-fried gnocchi with a yoghurt and basil pesto sauce is not only super tasty but incredibly easy to make! The gnocchi has a crispy coating and a pillow-like centre, accompanied by ‘meaty’ chestnut mushrooms, tasty green beans, cheese and basil. Tossed in a pesto sauce and garnished with sun-dried tomatoes and crunchy walnut pieces. We think we’ve made our own delicacy with this twist on a classic Italian dish!
Ingredients
1
Chestnut Mushrooms
½
Green Beans
½
Basil
⅓
Sundried Tomatoes
1
Greek Style Natural Yoghurt
(Contains: Milk)
4
Green Pesto
(Contains: Milk)
400
Gnocchi
(Contains: Cereals containing gluten May contain traces of: Egg, Milk)
2
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
1.5
Walnuts
(Contains: Nuts May contain traces of: Peanut, Sesame, Nuts)
Nutrition Values
Utensils
Cooking Steps
Slice the mushrooms. Trim the ends off the green beans and slice in half. Remove the basil leaves from their stems and roughly chop them. Chop the sun-dried tomatoes.
Add the yoghurt, pesto and 1 tbsp of olive oil into a bowl and whisk together.
Heat ½ tbsp of olive oil in a frying pan over a medium-high heat. Once hot, add the mushrooms to your frying pan and season with a pinch of salt and pepper. Gently fry for 3-5 mins or until lightly browned and softened. Transfer into a small dish and cover with some foil (to help keep them warm), but do not turn off the hob.
Bring a large pot of water with 1/4 tsp of salt to the boil for your beans. As soon as the water is boiling, add the beans. Simmer for 5-6 mins or until the beans are tender, then drain. Lightly season them with a pinch of salt and pepper.
Meanwhile, heat 1 tbsp of oil in the (now empty) frying pan on medium-high heat. When hot, add the gnocchi. Gently fry for 8 mins until it’s crispy around the edges. Remove from the heat, but place a lid on the pan to keep the gnocchi warm if your beans aren’t cooked yet.
Add 1 tbsp of chopped basil to the gnocchi. Stir through (it will wilt slightly). Add the mushrooms, beans and cheese. Pour in the yoghurt-pesto sauce. Gently mix to combine and coat in the sauce. Taste for seasoning, and add an extra pinch of salt and pepper if needed.
Spoon your gnocchi into serving bowls and garnish with the sun-dried tomatoes, walnuts and the remaining basil. Enjoy!
