Vegetarian Pesto Gnocchi With Green Beans and Tomatoes Recipe

Women‍‍`s Corner
February 12, 2021

Depending on where you catch on , pesto are often a crapshoot. Individually, its components vegetable oil , basil, garlic, pine nuts are loaded with antioxidants and healthy fats, but if the balance is askew, then your nutritional intake are going to be , too. Mess with the simplicity of pesto by adding things like cream, and you'll kiss your chances of healthy eating goodbye. once you make this pesto gnocchi, figure 2 tablespoons per plate and contribute some healthy extras like tomatoes and green beans to bring substance and balance to the bowl.

Ingredient :

- 1 Tbsp olive oil

- 1 lb green beans

- 1-pint cherry tomatoes

- Salt

- 1 package(16oz) potato gnocchi (Gnocchi are usually made from three parts potato and one part flour. They're available in the pasta aisle of most supermarkets.)

- 1⁄2 cup pesto

- 1 cup bite-size cubes of fresh mozzarella

- Freshly grated Parmesan

Method : Set an outsized pot of water over high heat. Heat an outsized skillet or sauté pan over medium heat. Add the vegetable oil and green beans to the skillet and cook for 3 minutes, then add the tomatoes and still cook until the green beans are tender (but still crisp) and therefore the tomatoes are browned on the surface . Remove from the warmth. Salt the water after it reaches a boil.

Drop the gnocchi in and cook until they float to the surface (4 to five minutes). Drain and add the gnocchi to the pan with the green beans and tomatoes. Stir within the pesto and mozzarella. Divide among 4 warm plates or bowls and top with a touch of grated Parmesan.