Pan-Fried Gnocchi with Green Beans, Mushrooms & Yoghurt-Pesto Sauce

Nutrition per serving

Calories1,049 kcal
Protein29.6 g
Carbs94.1 g
Fats54.4 g
Saturated Fat11.8 g
Monounsaturated Fat18.9 g
Polyunsaturated Fat9.8 g
Sugars12.9 g
Fiber9 g
Sodium1,623 mg


White or chestnut mushrooms
Beans Green (snap beans)
Basil Leaves
sun-dried tomatoes
Yogurt (whole milk)
Pesto (Basil)
Olive Oil
Parmesan Cheese
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.

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.