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Genovese Pesto Gnocchi With Green Beans

Genovese Pesto Gnocchi With Green Beans

Rating
4.5rating out of 5

(1415 reviews from our customers)

Prep Time

15 min

Cuisine

Italian

Liguria is the original home of pesto, or pesto alla Genovese. This sauce is traditionally made by pounding basil leaves with olive oil, Italian hard cheese, pine nuts and garlic. A vibrant green dish, it’s eaten throughout the region with Ligurian pasta like pansoti, piccagge and gnocchi.

Prep Time

15 min

Cuisine

Italian

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Ingredients
For 2 people (double for 4)
garlic-clove
1 garlic clove
basil 3.18
40g basil
Rocket salad
50g wild rocket
green-beans
80g trimmed fine green beans
Red-wine-vinegar
1 red wine vinegar sachet (15ml) †
gnocchi 3.18
350g gnocchi †
35g grated Italian hard cheese
35g grated Italian hard cheese †
Pinenuts
1 bag of pine nuts (20g)
You Will Need
Food processor, olive oil, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 garlic clove
  • 20g basil
  • 50g rocket
  • 80g trimmed fine green beans
  • 1 red wine vinegar sachet (15ml)<span class="strong">†</span>
  • 350g gnocchi<span class="strong">†</span>
  • 35g grated Italian hard cheese<span class="strong">†</span>
  • 1 bag of pine nuts
Typical Values per 100g per serving
Energy 633 kJ
150 kcal
1823 kJ
433 kcal
Fat
of which saturates
4.5 g
1.5 g
12.9 g
4.4 g
Carbohydrate
of which sugars
20.6 g
0.5 g
59.4 g
1.5 g
Fibre 1.6 g 4.5 g
Protein 6.8 g 19.5 g
Salt 0.98 g 2.82 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 garlic clove
garlic
20g basil
basil (100%)
50g rocket
wild rocket
80g trimmed fine green beans
trimmed fine green beans
1 red wine vinegar sachet (15ml)
red wine vinegar, preservative: sulphur dioxide (sulphites)
350g gnocchi
potato puree 70% [water, dehydrated potato flake (potatoes, emulsifier: mono-and diglycerides of fatty acids, natural flavourings)], wheat flour (gluten), potato starch, rice flour, salt, acidity regulator: lactic acid, preservative: potassium sorbate, spices
35g grated Italian hard cheese
pasteurised cows milk, starter culture, salt, microbial rennet
1 bag of pine nuts
pine kernels (100%)
Allergens
  • Allergens highlighted by † (sulphites, gluten, milk)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Genovese Pesto Gnocchi With Green Beans

Boil a kettle

Heat a dry, large, wide-based pan (preferably non-stick) over a medium heat

Once hot, add the pine nuts and cook for 2-3 min or until lightly toasted

Tip: Watch them like a hawk to make sure they don't burn!

2 Genovese Pesto Gnocchi With Green Beans

Meanwhile, chop the green beans in half

Chop the basil roughly, including the stalks

Peel and roughly chop the garlic

3 Genovese Pesto Gnocchi With Green Beans

Add the chopped basil, garlic, 3/4 toasted pine nuts, 3/4 grated Italian hard cheese (save the rest for later!) to a food processor and blitz until the ingredients resemble a fine crumb

 

4 Genovese Pesto Gnocchi With Green Beans

Add 50ml [100ml] olive oil to the food processor and blitz until smooth

Season generously with salt – this is your pesto alla Genovese

Tip: Taste the pesto and add a pinch more if needed!

5 Genovese Pesto Gnocchi With Green Beans

Add the green beans to a pot of boiled water with a generous pinch of salt over a high heat and cook for an initial 2 min

Add the gnocchi and cook for 3 min further or until it begins to rise to the top of the pot 

Once done, drain, reserving a cup of the starchy cooking water

6 Genovese Pesto Gnocchi With Green Beans

Meanwhile, add the red wine vinegar and 2 tbsp [4 tbsp] olive oil to a large bowl with a pinch of salt and stir it all together

Wash and pat the wild rocket dry 

Add the washed rocket and toss with the dressing – this is your rocket salad

 

7 Genovese Pesto Gnocchi With Green Beans

Return the drained gnocchi and green beans to the pot with the pesto alla Genovese and a splash of starchy cooking water and give everything a good mix up – this is your Genovese pesto gnocchi with green beans

8

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Serve the Genovese pesto gnocchi with green beans and the rocket salad to the side

Garnish with the remaining toasted pine nuts and grated Italian hard cheese 

Buon appetito!

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