A delicious European Italian dinner of gluten-free, eggs-free and soy-free parsley, cashew nut and olive oil pesto with parmesan cheese over gnocchi and green beans.
Special diets: Vegetarian | gluten-free | eggs-free | soy-free |
️Allergens: nuts | not vegan | lactose |
⏱ 17 mins – easy
🍽 4 servings – 561 kcal per serving
|
Serving 327g |
Fat 35g |
Sat. fat 6g |
Sodium 825mg |
|
Carbs 56g |
Fibers 5g |
Sugars 1g |
Proteins 11g |
INGREDIENTS
- salt
- black pepper
- 4 oz parsley
- 1.4 oz cashew nuts
- 1 clove garlic
- half cups olive oil
- 1.8 oz parmesan cheese
- 1 lemons
- 18 oz gnocchi
- 16 oz green beans
TOOLS
- 1 food processor
- 1 knife
- 1 bowl
- 1 spoon
- 1 pan
- 1 colander
- 1 zester
- 4 bowl
- 1 grater
STEPS
Chop parsley and garlic.
Shred the parmesan cheese using a grater.
Zest lemons using a zester.
Cut the green beans in half.
Put the chopped parsley, garlic, olive oil and cashew nuts in the food processor. Blend until smooth for 2 minutes to get a pesto.
Transfer pesto to bowl and add lemon zest. Add 1.4 oz of grated parmesan cheese and stir with spoon for 2 minutes. Add salt, black pepper, and stir again. Set aside.
Pour water in the pan and add a quarter tbsp of salt. Boil for 4 minutes and add gnocchi to the pan. Add halved green beans to the pan and cook for 3 minutes to get gnocchi-beans. Stop heating the pan.
Drain the gnocchi-beans in a colander.
Mix the drained gnocchi-beans and the pesto.
Add grated Parmesan cheese..
It’s ready to be served !
