Artichoke Pesto Gnocchi with Green Beans
A vegetarian meal combining tender green beans and subtly sweet artichokes with light gnocchi under a blanket of verdant basil pesto, topped with Parmesan cheese
A vegetarian meal combining tender green beans and subtly sweet artichokes with light gnocchi under a blanket of verdant basil pesto, topped with Parmesan cheese
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Run pesto under warm water to slightly thaw. Open gnocchi and pour into a Suvie pan. Squeeze pesto out of packaging over the gnocchi.
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).
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.
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.
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