Pan-Fried Gnocchi with Green Beans, Mushrooms & Yoghurt-Pesto Sauce
Nutrition per serving
| Calories | 1,049 kcal |
| Protein | 29.6 g |
| Carbs | 94.1 g |
| Fats | 54.4 g |
| Saturated Fat | 11.8 g |
| Monounsaturated Fat | 18.9 g |
| Polyunsaturated Fat | 9.8 g |
| Sugars | 12.9 g |
| Fiber | 9 g |
| Sodium | 1,623 mg |
Ingredients
| White or chestnut mushrooms | |
| Green Beans (snap beans) | |
| Basil Leaves | |
| Sun-Dried Tomatoes | |
| Yogurt (whole milk) | |
| Pesto (Basil) | |
| Walnuts | |
| Olive Oil | |
| Parmesan Cheese | |
| Gnocchi |
Preparations
1. Slice the mushrooms.
1. Slice the mushrooms.
2. Top and tail the green beans.
3. Roughly chop the basil leaves.
4. Chop the sun-dried tomatoes.
Cooking Instructions
1. Bring a medium pot of lightly salted water to boil.
1. Bring a medium pot of lightly salted water to boil.
2. In a bowl, whisk together the yoghurt with the pesto and ½ a tbsp of olive oil.
3. In a frying pan, heat half a tbsp of olive oil over medium heat. Add the mushrooms with a pinch of salt and pepper and gently fry for about 3 minutes until tender and slightly browned. Transfer to a bowl, cover with foil and set aside.
4. Add the green beans to the boiling water and simmer for 4-5 minutes until tender. Drain the beans and sprinkle over a small pinch of salt and pepper.
5. Return the frying pan to heat with ½ a tbsp of olive oil over medium-high heat. Add the gnocchi and gently fry for 6-8 minutes until lightly golden and crispy around the edges. Remove the pan from heat.
6. Add ½ a tbsp of the chopped basil to the gnocchi and stir until it wilts before adding the mushrooms, green beans, yoghurt/pesto mixture and gently mix everything together to combine. Season with a pinch of salt (optional) and pepper to taste.
7. Serve in a bowl with the Parmesan, sun-dried tomatoes, walnuts and remaining basil scattered over the top.