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Pesto Gnocchi with Haricots Verts and Grape Tomatoes Recipe

Pesto Gnocchi with Haricots Verts and Grape Tomatoes

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Servings: 12

Ingredients

For the gnocchi:
3 large russet potatoes (about 2 pounds)
2 large eggs, beaten
1 1/2 cup unbleached all-purpose flour
1 teaspoon salt, plus 1 tablespoon for water
For the pesto:
2 cups basil leaves, packed
1 large clove garlic
1/4 cup chopped, toasted walnuts
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon fresh lemon juice
1/2 teaspoon lemon zest
2/3 cup extra virgin olive oil
1/2 cup grated Parmesan cheese
For the dish:
1/2 pound haricots verts
2 tablespoons unsalted butter
3 cups cooked gnocchi
1 tablespoon extra virgin olive oil
1 pint grape tomatoes, cut in half lengthwise
Pesto to taste
Grated Parmesan cheese
Salt and pepper

View Full Recipe at Southern Boy Dishes

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