Artichoke Pesto Gnocchi with Green Beans | CookOS

Artichoke Pesto Gnocchi with Green Beans

Name: Artichoke Pesto Gnocchi with Green Beans
Prep time: 5 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 10 oz gnocchi; 4 oz basil pesto; 5 oz green beans; 4 oz artichokes; 0.5 oz parmesan cheese; 1 tbsp olive oil (2 tbsp for 4 servings); ½ tsp salt (1 tsp for 4 servings); freshly ground pepper to taste

This artichoke pesto gnocchi combines pillowy gnocchi with basil pesto, tender green beans, and sweet artichokes for a light, herbaceous vegetarian meal. The standout is the verdant pesto sauce that ties delicate vegetables and pillowy gnocchi into a cohesive, restaurant-quality dish.

🌍Italian 🥗Vegetarian 🏷️Suvie 🏷️Rapid meals 🏷️Roast mode Meal card

About·Privacy·Terms

🏷️

🏷️Basil pesto

Artichoke Pesto Gnocchi with Green Beans

Total

30 min

Servings

Difficulty

Easy

Est. Cost

$17–$28

Recipe Source

View original recipe

From Recette Magazine

Ingredients

10 oz gnocchi
4 oz basil pesto
5 oz green beans
4 oz artichokes
0.5 oz parmesan cheese
1 tbsp olive oil (2 tbsp for 4 servings)
½ tsp salt (1 tsp for 4 servings)
freshly ground pepper to taste

8 Ingredients

Delivery in as fast as one hour.^*

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Run pesto under warm water to slightly thaw. Open gnocchi and pour into a Suvie pan. Squeeze pesto out of packaging over the gnocchi.
2
Open green beans and artichoke packages and pour into a separate Suvie pan. Season with 1 tbsp olive oil, ½ tsp salt and freshly ground pepper (for 4-servings, use 2 tbsp olive oil and 1 tsp salt).
3
Load gnocchi into the top zone of Suvie and green beans and artichokes into the bottom zone. Input settings and cook now. Select 'Yes' when asked if cooking from frozen. Bottom Zone: Roast at 350°F for 15 minutes for 2 servings, 25 minutes for 4 servings. Top Zone: Roast at 350°F for 15 minutes for 2 servings, 25 minutes for 4 servings.
4
When cook is complete, stir gnocchi and pesto together with a spoon. Divide between plates and top with green beans and artichokes. Sprinkle with parmesan cheese and season to taste with salt and pepper.

Was this recipe helpful?

Tips & Notes

Pro tips

Reserve 2–3 tablespoons of starchy gnocchi cooking water before draining; use it to loosen the pesto if the sauce seems too thick after tossing.
Add the pesto off heat after draining to preserve its bright color and fresh basil flavor.
Toast the Parmesan lightly in a dry pan before serving for deeper, nuttier flavor if desired.
Blanch or sauté the green beans until just tender-crisp to maintain texture contrast against soft gnocchi.

Substitutions

Basil pesto → arugula pesto or walnut-parsley pesto (changes herbaceous profile slightly)
Fresh artichokes → frozen artichoke hearts (thaw and pat dry; no flavor loss)
Green beans → asparagus or zucchini (adjust cooking time for tenderness)
Parmesan → Pecorino Romano (sharper, saltier finish)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat with a splash of olive oil or pasta water to restore creaminess; add fresh Parmesan before serving.

Common Questions

Can I use store-bought gnocchi for this recipe?

Yes. Store-bought gnocchi works perfectly and cuts prep time significantly. Cook according to package directions until they float, then drain and toss with pesto and vegetables.

What type of basil pesto should I use?

Use fresh basil pesto—either homemade or high-quality store-bought. Avoid dried pesto blends; fresh pesto delivers the vibrant flavor this dish depends on.

Can I make this dish ahead?

Cook gnocchi and vegetables separately, then store in the refrigerator. Toss with pesto and Parmesan just before serving to keep the pesto bright and prevent the gnocchi from drying out.

Is this recipe vegan?

It can be. Omit the Parmesan cheese or use a vegan alternative. Ensure your basil pesto is made without anchovies or dairy.

How do I know when the gnocchi is done?

Fresh gnocchi floats to the surface when cooked through, typically 2–3 minutes. Store-bought gnocchi takes 3–4 minutes. Drain immediately to prevent overcooking.